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Rice Pudding: Apple-Cinnamon Rice Pudding

Source of Recipe

Eating Well, October 1997


List of Ingredients

1 1/2 cups water
3/4 cup short-grain rice
1/2 teaspoon salt
3 cups 1% milk
2 large egg yolks
1/4 cup pure maple syrup
2 tablespoons packed light brown sugar
1 teaspoon pure vanilla extract
2 tart apples
--such as granny smith
1 teaspoon fresh lemon juice
1/2 cup raisins
ground cinnamon -- for garnish


Recipe

Preheat oven to 350ºF. Lightly oil an 8-inch-square baking dish or coat it with nonstick spray. In a 2-quart saucepan, bring water to a boil. Add rice and salt. Reduce heat to low and simmer, uncovered, stirring occasionally, until water is absorbed, 10 to 12 minutes. Add 2 cups milk to rice and simmer, stirring occasionally, for 8 minutes. (Discard any skin that forms on the surface.) In a medium bowl, whisk remaining 1 cup milk, egg yolks, maple syrup, brown sugar and vanilla until smooth.

Peel and coarsely grate apples. Place in a small bowl and toss with lemon juice. Remove rice mixture from the heat. Stirring constantly, add about 1 cup to the egg mixture. Scrape back into remaining rice mixture, stirring constantly. Add raisins and grated apples. Scrape mixture into prepared baking dish. Place dish in a shallow roasting pan and pour enough simmering water into roasting pan to come halfway up the sides of the baking dish. Bake pudding for 35 to 40 minutes, or until barely set. Serve warm or chilled, dusted with cinnamon.