Apple Cinnamon Rice Pudding

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Dairy Farmers of Canada


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

Apple Cinnamon Rice Pudding

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.

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.

Servings: 4 to 6

Preparation Time: 15 minutes

Cooking Time: 30 to 40 minutes

Nutritional Information

Calories: 206

Protein: 5 g

Carbohydrate: 36 g

Fat: 5 g

Fibre: 1 g

Sodium: 178 mg


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.

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