substituting maple syrup for sugar in recipe
Ever since I found I recipe for a baked egg custard using maple syrup instead of sugar, I've wondered if I could apply the same principle to rice pudding. The tried and tested recipe I use for rice pudding uses 50 g of sugar to 100 short grain rice. What quantitly of maple syrup would I need to substitute (fl oz or cups) - thanks for any suggestions
I think I found this recipe originally on a packet of rice - I've tweaked it a little
place 100 g short grain pudding rice , 50 g caster sugar and 2 pints of full cream milk (I use Channel Islands milk from Jersey which is available in some UK supermarkets) in an ovenproof bowl. Add a few drops of vanilla extract and some grated nutmeg. Cook at 150 c for 2 hours. Serve hot or cold. I have seen other versions (particularly a Swedish recipe) which use butter as well, but this makes it too greasy in my opinion. I'll try the maple syrup version next week.
My general cooking rule is to substitute 3/4 cup of maple syrup for each cup of sugar in a recipe.
If baking stuff like cakes or muffins, then I change that to substituting 1 cup of maple syrup for each cup of sugar. Also decreasing any liquids in recipe by about 3 tbsp per cup of syrup and finally decreasing the oven temperature by about 25F to avoid burnt edges.