Apple-Cinnamon Rice Pudding

You can never have too many side dish recipes, so give Apple-Cinnamon Rice Pudding a try. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 283 calories, 7g of protein, and 3g of fat per serving. This recipe serves 6. For $1.2 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up water, raisins, lemon juice, and a few other things to make it today. 34 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It is brought to you by Eating Well. With a spoonacular score of 62%, this dish is good. Similar recipes are Cinnamon Rice Pudding, Rice Pudding with Raisins and Cinnamon, and Cinnamon Rice Pudding Mix.

Servings: 6

Preparation duration: 35 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Coat an 8-inch-square baking dish with cooking spray.Bring water to a boil in a 2-quart saucepan. 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.) Remove from the heat.Whisk remaining 1 cup milk, egg yolks, maple syrup, brown sugar and vanilla in a medium bowl until smooth.Peel and coarsely shred apples. Place in a small bowl and toss with lemon juice.Stirring constantly, add about 1 cup hot rice mixture to the egg mixture. Scrape back into remaining rice mixture, stirring constantly. Add raisins and shredded 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 until barely set, 35 to 40 minutes. Serve warm or chilled, dusted with cinnamon.

 

Step by step:

1. Preheat oven to 350F. Coat an 8-inch-square baking dish with cooking spray.Bring water to a boil in a 2-quart saucepan.

2. Add rice and salt. Reduce heat to low and simmer, uncovered, stirring occasionally, until water is absorbed, 10 to 12 minutes.

3. Add 2 cups milk to rice and simmer, stirring occasionally, for 8 minutes. (Discard any skin that forms on the surface.)

4. Remove from the heat.

5. Whisk remaining 1 cup milk, egg yolks, maple syrup, brown sugar and vanilla in a medium bowl until smooth.Peel and coarsely shred apples.

6. Place in a small bowl and toss with lemon juice.Stirring constantly, add about 1 cup hot rice mixture to the egg mixture. Scrape back into remaining rice mixture, stirring constantly.

7. Add raisins and shredded apples.Scrape mixture into prepared baking dish.

8. 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.

9. Bake pudding until barely set, 35 to 40 minutes.

10. Serve warm or chilled, dusted with cinnamon.

Nutrition Information:

covered percent of daily need