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substituting maple syrup for sugar in recipe

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substituting maple syrup for sugar in recipe

Pete S | Mar 7, 2007 03:46 AM

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

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