Apple-Cinnamon Rice Pudding
.
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 water
Instructions:
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.
Nutrition Facts:
Amount Per Serving:
Calories 286
Fat 3 g, Cholesterol 76
mg,
Sodium 267 mg,
Courtesy Of:
Tavolo
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