This recipe is taken from the 1991 Milk Calendar. This is the Apple Cinnamon Rice Pudding recipe.
- Prep: 20 min
- Cooking: 45 min - 55 min
- 1/3 cup (80 mL) short grain rice
- 4 cups (1 L) Milk
- 2 tsp (10 mL) cornstarch
- 1/3 cup (80 mL) sugar
- 1/2 cup (125 mL) 10 % cream or 18 % cream
- 2 apples peeled, cored and diced
- 1/2 cup (125 mL) raisins
- 2 tbsp (30 mL) butter
- 1/4 cup (60 mL) brown sugar packed
- 1 tbsp (15 mL) ground cinnamon
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Place rice with milk in a heavy, large saucepan. Cook until it just comes to the boil.
Meanwhile, combine cornstarch with sugar. Whisk in cream until mixture is smooth. Whisk into hot rice/ milk mixture. Reduce heat to low. Cover. Cook gently 40 to 45 min or until rice is very thick and creamy. Stir occasionally.
While rice is cooking, combine apples with raisins, butter, brown sugar and half the cinnamon in a medium sized saucepan. Cook, stirring occasionally, 10 min until apples are very tender and mixture is thick.
When rice is ready, pour half into one-8 cup / 2 L serving bowl or into individual serving dishes. Spoon apple mixture over the rice. Top with remaining rice. Sprinkle with remaining cinnamon. Serve warm or cold.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||22 % / 243 mg|
|Vitamin B12:||19 %|
|Vitamin D:||35 %|