Rating: 1 stars
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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.

Source: EatingWell Magazine, October 1997


Recipe Summary

1 hr 10 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. 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.

Nutrition Facts

260 calories; protein 7g; carbohydrates 53.3g; dietary fiber 1.9g; sugars 30.7g; fat 2.8g; saturated fat 1.3g; cholesterol 67.6mg; vitamin a iu 326IU; vitamin c 3.2mg; folate 15.1mcg; calcium 184mg; iron 0.7mg; magnesium 23.2mg; potassium 367mg; sodium 255.5mg; thiamin 0.1mg.

3 other carbohydrate