Rice pudding is one of those familiar and comforting treats, that take us back to Victorian times, when it was a staple in households of all classes. I have always loved it, since my childhood and find that it suits the Autumn months particularly well. Here, it is paired with soft chestnuts, cinnamon and maple syrup, a combination made in heaven.
Maple, Cinnamon & Chestnut Rice Pudding
1 cup arborio rice
2 cups of water
1 whole vanilla bean, slit lengthwise
A couple of pieces of fresh orange peel
A pinch of salt
2 cups of plant based milk
1/2 a cup of maple syrup, plus extra for serving
1tbsp corn flour, diluted in 2tbsp of cold water
12 chestnuts, boiled, peeled and finely chopped
Cinnamon for sprinkling
🌰 Place the rice and water in a saucepan and add the orange peel, the vanilla bean and the salt. Bring to a boil, lower the heat and simmer, stirring frequently, until most of the water is absorbed. Remove the orange peel and the vanilla bean and discard.
🌰 Pour in the milk and stir. Add the maple syrup and continue to simmer. When it begins to thicken, add the corn flour mixture and stir. Continue stirring gently, to prevent it from sticking.
🌰 Once the pudding has thickened and the rice is tender, remove from the heat and divide into 6 individual bowls. Alternatively, you can place it in one larger bowl and spoon it out to your guests. Sprinkle the chopped chestnuts and the cinnamon on top and drizzle a little maple syrup.
Best served warm, but is just as delicious cold. Keeps in the fridge for a few days.
Chestnuts are beautiful starchy nuts, that pack among other beneficial nutrients, a surprising dose of fibre, vitamin C, copper and potassium. They are very low in fat and calories, unlike most other nuts. Chestnuts improve digestion, provide energy, contribute to healthy tissues and help with the formation of red blood cells. I love chestnuts and hope you will love them too!