Apple Cinnamon Rice Pudding
- Ready In:
- 1 tablespoon butter
- 2 apples, diced (peeled if the skin bothers you)
- 1⁄4 cup sugar, divided
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1⁄2 cup short-grain rice (arborio)
- 1 tablespoon flour
- 3 cups milk
- 2 teaspoons vanilla
- In a deep pan, melt the butter over medium-high heat. Add the apples, half of the sugar, the cinnamon and salt. Cook, stirring, until apples are softened (about 5 minutes). Remove the apples to a bowl.
- Put the pan back on medium-high heat. Stir in the rice and sugar.
- Whisk the flour into the milk and slowly stir into the rice. Heat until steaming, stirring often.
- Reduce heat to low. Cover and simmer for about 25 minutes (until rice is very tender). Make sure you stir occasionally.
- Stir in the apples and vanilla. Cool slightly and serve, or chill, and serve cold (the pudding thickens more as it cools). Sprinkle with added cinnamon, if desired.
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My mom is 97 and I am her caretaker. We eat as healthfully as possible without being extreme and without feeling deprived of good things to eat. I plan to make some of this pudding tonight or tomorrow night with the following tweaks for health and even more flavor! 1. I will use a partial pot of leftover pot of mixed brown rice and quinoa. 2. I will use coconut oil in place of butter. 3. I will sweeten it with the apple and around a tablespoon of maple syrup. No other sugar. 4. I will omit the flour to thicken it. I might take about half the rice and blend it up on my blender to thicken the pudding. I will see how it looks first. I may just blend it all up to make it soft and creamy. I will see what it is like before I make this decision. 5. I will probably add some nutmeg along with the cinnamon just for wonderful flavor. 6. I will add some toasted walnuts. 7. I will use unsweetened almond milk in place of the non fat milk. It has vanilla in it (which is what my mother likes) but I will add the vanilla in the recipe anyway because we love vanilla. 8. This one I am not certain of yet. It depends upon my mother's response when I suggest it: a tablespoon or so of candied ginger snipped into tiny bits. It will be delicious, but it will be spicy and I want to be sure my mom is in the mood for it. 7. I will serve it warm with a dollop of sour cream. (My mom prefers sour cream to yogurt!). I will taste hers and probably put a dollop of plain yogurt on mine. It would make a superb breakfast, but we will use it as dessert I will write about the results.
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