Creamy Apple-rice Pudding

Course : Puddings
Serves: 6 - 8
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2 1/2 Cup milk
5 large eggs
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 Cup sugar
3 Cup cooked brown rice
2 tablespoons fresh grated orange peel
2/3 Cup raisins - (You can use 1/3 c. dark and
1/3 Cup golden raisins)
2 medium apples -- peeled and coarsely grated (about 2 c.)
1 tablespoons sugar -- mixed with 1 t. cinnamon

Preparation / Directions:

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. (Note: Do not overcook! Custard will "jiggle" and appear under- cooked, but it will firm up after it cools.)

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