Salted Maple Walnut Rice Pudding

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Salted Maple Walnut Rice Pudding

Silky rice pudding finished with toasted walnuts and a drizzle of pure maple syrup, this comforting dessert is easy to make in a single pot over a camp stove. The touch of sea salt balances every sweet, nutty bite, making it a crowd-pleasing treat for cool evenings.

Servings bowls

Prep Time 5

Cook Time 30

Total Time 35

Equipment

Medium saucepan
Spoon
Bowl

Ingredients

3/4 cup short-grain white rice uncooked
2 1/2 cups whole milk or oat milk for dairy-free
1/2 cup water
1/4 cup pure maple syrup plus extra for drizzling
1/2 tsp fine sea salt
1 tsp vanilla extract
1/2 cup walnuts toasted and roughly chopped

Instructions

Combine rice, milk, water, and sea salt in a medium saucepan. Bring to a gentle simmer over medium heat, stirring occasionally.
Reduce heat to low. Cover and cook for 20 minutes, stirring every few minutes to prevent sticking.
Remove lid and continue simmering, uncovered, for another 8-10 minutes, stirring often, until the rice is tender and the mixture is creamy.
Stir in maple syrup and vanilla extract. Simmer 2 more minutes, then remove from heat.
Divide the pudding between bowls. Top with toasted walnuts and an extra drizzle of maple syrup. Serve warm.

Notes

Stir regularly to prevent scorching, especially if using a camp stove with uneven heat. Toast walnuts ahead at home or on a dry pan over the stove. Pudding can be kept warm wrapped in a towel next to the fire.

Calories: 503kcal

Course: Dessert

Cuisine: American

Keyword: easy cleanup, fall camping, maple, one-pot, propane stove, vegetarian

Nutrition