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
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.
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.