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Rice Pudding: Apple-Raisin Rice Pudding

Source of Recipe

Cooking Light Annual Cookbook, 1995


List of Ingredients

Vegetable cooking spray
1/2 c Chopped apples
1/2 c Raisins
3 c + 2 tsp skim milk, divided
1/2 c + 1 T sugar, divided
1/3 c Short-grain rice, uncooked
1 tb Cornstarch
1 Egg, lightly beaten
1 t Vanilla
1/2 ts Cinnamon


Recipe

Coat a medium nonstick skillet with cooking spray. Place skillet over medium high heat until hot.Add apples and raisins; saute 1 minute. Set aside. Combine 3 cups milk, 1/2 c sugar, and rice in a large saucepan; bring to boil. Cover, reduce heat, and simmer 15 minutes. Combine cornstarch and remaining 2 tsps. of milk, stirring well; add to the rice mixture. Bring to boil, and cook 1 minute, stirring occasionally. Remove from heat.

Gradually stir in about 1/4th of the hot rice mixture into the egg; add to remaining hot mixture, stirring constantly. Stir in apple mixture and vanilla. Pour rice mixture into a 1 quart baking dish coated with cooking spray. Combine remaining 1 T sugar and cinnamon; sprinkle over rice mixture. Place baking dish in a large shallow pan; add hot water to pan to a depth of 1 inch. Bake at 325F for 1 hour and 15 minutes. Remove dish from water; let cool 30 minutes before serving.