Apple-Cinnamon Rice Pudding
Source of Recipe
the web
List of Ingredients
3 cup 1% lowfat milk
2 Granny Smith apples, or other tart apple
3/4 cup arborio rice, or other short-grain rice
1 dash cinnamon, for garnish
1 teaspoon fresh lemon juice,
2 large egg yolks,
2 tablespoon light brown sugar, packed
1/4 cup maple syrup,
1/2 cup raisins,
1/2 teaspoon salt,
1 teaspoon vanilla extract,
1 1/2 cup waterRecipe
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking dish or coat it with nonstick spray.
In a 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 two-thirds of the milk to rice and simmer, stirring occasionally, for 8 minutes. (Discard any skin that forms on the surface.)
In a bowl, whisk remaining 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 one-fourth [1 cup in recipe serving 6] 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.
|
|
member logon
