primal rice pudding.

Today, September 22, 2013,  marks the official start to this autumn season!


Today is a cause for celebration!

My favorite season has always been, and always will be fall.  The crisp air, Michigan apples, bonfires, and general change of wardrobe always excite me!  I want Kinsley to love this season as much as I do, and garner fond memories of this “hush” before winter.

In ode to this beloved equinox I made my family a simple yet oh so satisfying treat… rice pudding!  Its warmth and comfort reminded me of “chillier” times growing up in Michigan.  This particular recipe is sure to please, and is void of refined sugar!


You will need:

1 1/2 cups cooked rice (I use Basmati because it cooks much faster and has a rich unique flavor)

2 cups whole milk, divided

1/4 cup pure maple syrup

1/4 tsp salt

1 egg, beaten

2/3 cup raisins

1 Tbsp butter (we love Dubliner Irish butter… You can find it at Costco)

1/2 tsp vanilla extract

1/8 tsp cinnamon

Combine your cooked rice, 1 1/2 cups of milk, maple syrup, and salt in a saucepan.  Cook over medium heat for 15-20 minutes, stirring frequently until the mixture is thick and creamy.

Stir in the remaining 1/2 cup of milk, beaten egg, raisins; cook for an additional 2 minutes stirring constantly.

Remove from heat and stir in butter, vanilla, and cinnamon.


Serve immediately while hot and bubbly! Lets just say Adam was a happy camper upon receiving his treat!


Prepare yourself to want “seconds…” just sayin’! Enjoy!



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