We all have those recipes, the ones that are so adaptable and always a hit. Rice pudding is that for my family. Not only is it whole food and budget-friendly, it’s delicious. I have a general base that I start with and love to do a few variations, depending on what I have on hand. Last night for dinner, I did a cinnamon-blueberry rice pudding that was perfect for summer. Here’s the base recipe, so you can change it to suit your tastes.

Ingredients

2 cups cooked rice, usually leftover from another night’s dinner.

2 cups milk (I use whole milk)

1/2 cup maple syrup or honey

Directions

Combine the three base ingredients in a pot and cook on medium heat for 20-30 minutes, until the rice as absorbed the milk. The milk should never be boiling, just below simmering. It can take some time, so I like to do this as I prepare the rest of dinner, stirring occasionally. During the cooking time, I do my add-ins, although you could serve it plain as well.

Variations

Cinnamon-Blueberry: Add 1 T vanilla extract, 1 cup fresh blueberries, and 1 T cinnamon

Apple Pie: Add 1 diced apple, peel and all, plus 1 T vanilla extract and 1 tsp apple pie spice

Chocolate-Cherry: Add 1/4 cup cocoa powder, 1 cup dried cherries, and 1 tsp almond extract