Preparation time
15 minutes
Ready in
1 hr 10 min
Cooking Time: 20 minutes; Baking Time: 25 to 35 minutes
Makes
Makes 6 to 8 servings
Ingredients
1-1/2 cups (375 mL) water
3/4 cup (175 mL) short grain rice, preferably Arborio
Pinch salt
2 cups (500 mL) Ontario Milk
1 cup (250 mL) 10% Ontario Half-and-Half Cream
1/4 cup (50 mL) Ontario Maple Syrup
2 tbsp (25 mL) packed brown sugar
2 large Ontario Egg Yolks
1 tsp (5 mL) vanilla
1/2 cup (125 mL) raisins
1 to 2 Ontario Apples
1 tsp (5 mL) fresh lemon juice
Garnish: ground cinnamon
Instructions
In medium saucepan, bring water to boil. Stir in rice and salt; reduce heat and simmer for 10 to 12 minutes or until water is absorbed. Stir in milk and bring almost to boil; reduce heat to low and simmer for 8 minutes, stirring occasionally. Discard any skin that forms on milk.
Meanwhile, peel and coarsely grate apples to measure 1 cup (250 mL). In small bowl, toss with lemon juice; set aside.
In medium bowl, whisk together cream, maple syrup, brown sugar, egg yolks and vanilla. Stirring continuously, add about 1 cup (250 mL) hot rice mixture to egg mixture. Then, stirring continuously, return egg mixture to rice mixture in saucepan. Stir in raisins and apples. Pour into lightly buttered 8-cup (2 L) shallow glass or ceramic baking dish.
Set dish in larger pan and fill larger pan with simmering water to come halfway up sides. Bake in 350°F (180°C) oven for 25 to 35 minutes or until barely set, adding more water if necessary to maintain level. Dust pudding with cinnamon. Serve warm or chilled.
Nutritional Information
1 Serving (When recipe serves 8):
- Protein: 5 grams
- Fat: 6 grams
- Carbohydrate: 39 grams
- Calories: 235
- Fibre: 1 grams
- Sodium: 95 mg