This recipe is taken from the 2008 Milk Calendar. This rice pudding is worlds away from the stodgy version of years ago. With short-grain rice you get a wonderful creamy texture and the delicate apple and cinnamon flavours makes it that much better.
- Prep: 15 min
- Cooking: 30 min - 40 min
- 1 tbsp (15 mL) butter
- 2 tart cooking apples diced (peeled if desired)
- 1/4 cup (60 mL) sugar
- 1/2 tsp (2 mL) ground cinnamon
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) short-grain rice (Arborio or Italian-style)
- 1 tbsp (15 mL) all-purpose flour
- 3 cups (750 mL) Milk
- 2 tsp (10 mL) vanilla extract
- Ground cinnamon
In a deep saucepan, melt butter over medium-high heat; add apples, half of the sugar, the cinnamon and salt. Cook, stirring, for about 5 min or until apples are softened. Transfer apples to a bowl.
Return pan to medium-high heat; stir in rice and remaining sugar. Whisk flour into milk and gradually stir into rice; heat just until steaming, stirring often. Reduce heat to low; cover and simmer, stirring occasionally, for about 25 min or until rice is very tender.
Stir in reserved apples and vanilla extract. Let cool slightly and serve warm or chill until cold. The pudding will thicken considerably as it cools. Sprinkle each serving with more cinnamon.
Cooking Tip: Store extra pudding in the refrigerator for up to 2 days. When serving, stir in a little more milk to thin as desired. Short-grain rice is essential for this recipe. Long-grain rice won't cook properly or allow the pudding to thicken.
Healthy Eating Tip: If you're not getting the two glasses of milk Health Canada recommends every day, this is a great way to 'eat' your milk. One serving is a good source of calcium and vitamin D, two key bone-building nutrients in milk.
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Top 5 Nutrients
|Calcium:||14 % / 155 mg|
|Vitamin D:||24 %|
|Vitamin B12:||13 %|