Tim's Rice Pudding


1 cup uncooked rice

1 cup raisins

1/2 cup Vermont maple syrup (any grade)

5 cups whole milk

1 tablespoon sugar

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon


1. Combine all ingredients in the top of a double boiler saucepan. Cook on low to medium heat for about 2 hours or until it reaches the desired consistency. Heat should be just enough to keep the water in the lower part of the boiler simmering. Stir every half hour.

2. Serve hot into serving bowls and let stand about 10 minutes before topping with homemade whipped cream or vanilla ice cream. Serves about 10 people.

Recipe notes: This is our Hescock family recipe, minus the maple syrup. Yes, this recipe has been in frequent use over 30 years, before we started the maple version!...This recipe is really a "double" batch, which is the only way we've found to get a nice creamy pudding. (a single batch seems to cook too fast) We often use a lighter maple syrup (Amber Rich grade) which gives a more subtle maple flavor and a lighter color to the pudding. But if you are after a nice full maple flavor, use a darker grade of maple syrup.