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Rice Pudding

Rice Pudding is a popular comfort food that can be served year-round, hot or cold. As the seasons change, add your favorite seasonal fruits and other toppings that you can find at the SFC Farmers’ Markets!

Fall is just around the corner which means there will soon be plenty of fresh-harvested pecans at the markets. Come winter, look for citrus, which can be zested to top off the dish before serving. Spring and summer bring fresh fruits like strawberries, peaches, pears, and figs that can be sliced up and served on top as a nutritious addition to your rice pudding.


  • 1½ cups milk or unsweetened alternative milk (rice, soy, almond, etc.) or 1, 13.5-ounce can coconut milk
  • 2 tablespoons maple syrup
  • ¼ teaspoon ground cardamom
  • Pinch of salt
  • 1½ cups cooked short- or medium-grain brown rice
  • ½ teaspoon orange zest*
  • 2 teaspoons vanilla extract

*Lemon, lime, grapefruit, mandarin, or other citrus zest may be substituted.


  • ¼ cup raisins, currants, or unsweetened dried fruit
  • ¼ cup walnuts or other nuts, chopped


In a heavy-bottomed saucepan over high heat, combine milk, maple syrup, cardamom, and salt, and bring to just under a boil.

Stir in the rice and turn the heat down to medium-low. Simmer gently, stirring occasionally, for about 20 minutes.

Cook for 10 minutes more, stirring frequently to prevent sticking or scorching.

The pudding is done when the rice is tender and the pudding has the consistency of oatmeal. It will thicken as it cools.

Remove from the heat and stir in the orange zest and vanilla extract. Stir in dried fruit and nuts, if using. Serve warm or chilled.