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Apple-Cinnamon Rice Pudding

:  October 1997, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.7 (9 votes)

Whether you're partial to the fragrant maple and apple goodness warm from the oven or prefer it cold and luxuriously creamy, this simple rice pudding is pure comfort. A teakettle makes neat work of the hot water bath.


Apple-Cinnamon Rice Pudding Recipe

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High calcium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 1/2 cups water
  • 3/4 cup short-grain rice, such as arborio
  • 1/2 teaspoon salt
  • 3 cups low-fat milk, divided
  • 2 large egg yolks
  • 1/4 cup pure maple syrup
  • 2 tablespoons packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 tart tart apples, such as Granny Smith
  • 1 teaspoon lemon juice
  • 1/2 cup raisins
  • Ground cinnamon for garnish

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Preparation

  1. Preheat oven to 350°F. Coat an 8-inch-square baking dish with cooking spray.
  2. 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.
  3. 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.
  4. Whisk remaining 1 cup milk, egg yolks, maple syrup, brown sugar and vanilla in a medium bowl until smooth.
  5. Peel and coarsely shred apples. Place in a small bowl and toss with lemon juice.
  6. 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.
  7. 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.
  8. Bake pudding until barely set, 35 to 40 minutes. Serve warm or chilled, dusted with cinnamon.

Nutrition

Per serving: 221 calories; 3 g fat ( 1 g sat , 1 g mono ); 76 mg cholesterol; 44 g carbohydrates; 7 g protein; 1 g fiber; 266 mg sodium; 177 mg potassium.

Nutrition Bonus: Calcium (18% daily value).

Carbohydrate Servings: 3

Exchanges: 3 other carbohydrate


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Recipe Categories

Health & Diet Considerations
Low sodium
Heart healthy
Healthy weight
High calcium
Gluten free
Low calorie
Low saturated fat
Servings
6
Preparation/ Technique
Bake
Meal/Course
Brunch
Dessert
Season
Fall
Winter
Holiday
Hanukkah
Passover
Style/Theme
Comfort foods
Entertaining, casual
Kid-friendly
Vegetarian
Type of Dish
Desserts, fruit
Ethnic/Regional
American
Ease of Preparation
Moderate
Total Time
More than 1 hour
Publication
The Essential EatingWell Cookbook (2004)
October 1997
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