Maple Walnut Rice Pudding with Cinnamon

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Creamy rice pudding sweetened with maple syrup and studded with toasted walnuts, finished with a warm cinnamon touch. This American-inspired recipe, ready in about 45 minutes, layers arborio rice, whole milk, maple syrup into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 290 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3/4 cup arborio rice
• 4 cups whole milk
• 1/3 cup maple syrup
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup, chopped and toasted walnuts
• 1 tbsp unsalted butter

Instructions

1. Step 1: In a medium heavy-bottomed saucepan, combine 3/4 cup arborio rice and 4 cups whole milk, and bring to a gentle simmer over medium heat.
2. Step 2: Reduce the heat to low and cook uncovered, stirring frequently with a wooden spoon to prevent sticking, for about 30-35 minutes until the rice is tender and the mixture thickens.
3. Step 3: Stir in 1/3 cup maple syrup, 1 tsp ground cinnamon, 1 tsp vanilla extract, 1/4 tsp salt, and 1 tbsp unsalted butter until fully incorporated and creamy.
4. Step 4: Remove from heat and fold in 1/2 cup chopped toasted walnuts, reserving a few for garnish.
5. Step 5: Spoon the pudding into serving bowls and let cool slightly before serving warm or chilled, garnished with remaining toasted walnuts and a light dusting of cinnamon if desired.