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Recipe: Creamy Apple Rice Pudding
Similar Categories: Creamy, Apple, Rice, Pudding
Creamy Apple-Rice Pudding
Yield: 1 Servings
2 1/2 c Milk
5 Eggs
1 ts Vanilla
1 ts Cinnamon
1/4 ts Nutmeg
2/3 c Sugar
3 c Cooked brown rice
2 tb Fresh grated orange peel
2/3 c Raisins -; (You can use 1/3
-c. dark and
1/3 c. golden raisins)
2 md Apples; peeled and coarsely
Grated; (about 2 c.)
1 tb Sugar; mixed with 1 t.
Cinnamon
Butter a 2-qt. baking dish and set aside. Preheat the oven to 325 degrees.
In a large mixing bowl, combine the milk, eggs, vanilla, spices, and sugar,
stirring until sugar dissolves. To the egg mixture, add the cooked rice,
grated orange peel, raisins, and grated apples; mix thoroughly.
Pour the mixture into the baking dish and bake uncovered for one hour,
until the custard starts to set and the pudding begins to brown lightly at
the edges. Stir the pudding thoroughly at 20-minute intervals while it is
baking, and add a small amount of milk if it becomes too dry. Last 20
minutes of cooking, sprinkle the sugar-cinnamon mixture on top. Serves 6 to
8.
(Note: Do not overcook! Custard will "jiggle" and appear under- cooked, but
it will firm up after it cools.)
* * * * * * * * * * * * * * * * * * * * * * *
By "Patty" on Jun 13, 1998, converted by MM_Buster
v2.0l.
Yield: 1 Servings
2 1/2 c Milk
5 Eggs
1 ts Vanilla
1 ts Cinnamon
1/4 ts Nutmeg
2/3 c Sugar
3 c Cooked brown rice
2 tb Fresh grated orange peel
2/3 c Raisins -; (You can use 1/3
-c. dark and
1/3 c. golden raisins)
2 md Apples; peeled and coarsely
Grated; (about 2 c.)
1 tb Sugar; mixed with 1 t.
Cinnamon
Butter a 2-qt. baking dish and set aside. Preheat the oven to 325 degrees.
In a large mixing bowl, combine the milk, eggs, vanilla, spices, and sugar,
stirring until sugar dissolves. To the egg mixture, add the cooked rice,
grated orange peel, raisins, and grated apples; mix thoroughly.
Pour the mixture into the baking dish and bake uncovered for one hour,
until the custard starts to set and the pudding begins to brown lightly at
the edges. Stir the pudding thoroughly at 20-minute intervals while it is
baking, and add a small amount of milk if it becomes too dry. Last 20
minutes of cooking, sprinkle the sugar-cinnamon mixture on top. Serves 6 to
8.
(Note: Do not overcook! Custard will "jiggle" and appear under- cooked, but
it will firm up after it cools.)
* * * * * * * * * * * * * * * * * * * * * * *
By "Patty" on Jun 13, 1998, converted by MM_Buster
v2.0l.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Creamy, Apple, Rice, Pudding
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