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The rice pudding is a maple sweetened creamy pudding topped with an irresistible Biscoff cookie crunch topping. My kids and I loved it so much we even snuck some in for breakfast!
Rice Pudding: In a medium sauce pan combine the milk, cream, butter, maple syrup salt and cinnamon. Bring to a gentle boil, stir well. Cover the pot and reduce heat to low. Simmer for 20-25 minutes. Stir occasionally to make sure nothing is sticking.
At the end of cook time the liquid should not be fully absorbed, you can always add more milk if you feel like it’s cooking to quickly or decrease cooking time. Taste and make sure the rice is soft & creamy before you add the egg.
Remove from the heat and stir in the beaten egg. Let cool a few minutes and serve with cookie crumble topping.
Topping: Crush cookies. Melt butter over medium heat. Add the cookies, pecans & cinnamon and cook a few minutes until fragrant. Makes 2 cups of cookie crumble.
Ingredients
Directions
Rice Pudding: In a medium sauce pan combine the milk, cream, butter, maple syrup salt and cinnamon. Bring to a gentle boil, stir well. Cover the pot and reduce heat to low. Simmer for 20-25 minutes. Stir occasionally to make sure nothing is sticking.
At the end of cook time the liquid should not be fully absorbed, you can always add more milk if you feel like it’s cooking to quickly or decrease cooking time. Taste and make sure the rice is soft & creamy before you add the egg.
Remove from the heat and stir in the beaten egg. Let cool a few minutes and serve with cookie crumble topping.
Topping: Crush cookies. Melt butter over medium heat. Add the cookies, pecans & cinnamon and cook a few minutes until fragrant. Makes 2 cups of cookie crumble.
