Creamy Stovetop Rice Pudding
It’s hard to believe that a dessert so good can be nutritious too! In fact, it’s so healthy, you could eat it for breakfast.
NotesThe creaminess in this rice pudding comes from a combination of short-grain rice, fruit juice and egg to give it a custard-like texture and smooth taste.
Italian short-grain rice, available in supermarkets, works well in this dessert.
Total Timeunder 1 hour
Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, vegetarian
Taste and Texturechewy, creamy, rich, spiced, sweet
Type of Dishdessert, pudding
- 3 cups (750 mL) water, divided
- 1 cinnamon stick
- ½ cup (125 mL) short-grain rice
- 1 cup (250 mL) apple juice
- 1/3 cup (75 mL) loosely packed brown sugar
- 1 tsp (5 mL) vanilla
- ¼ tsp (1 mL) ground nutmeg
- 2 eggs, beaten
- 1/3 cup (75 mL) currants, washed, or raisins
In a large saucepan, bring 2 cups (500 mL) of the water and cinnamon stick to a boil over high heat. Stir in rice and return to a boil; reduce heat to low, cover and simmer for 35 to 40 minutes, or until rice is very tender and water has been absorbed.
Stir in the remaining 1 cup (250 mL) water, apple juice, brown sugar, vanilla and nutmeg. Cook, covered, over low heat until rice is creamy, about 10 minutes.
Beat in eggs and currants. Cook, stirring, until thickened and creamy, about 2 minutes. Discard cinnamon stick. For best flavor, serve warm.
Variation: For an extra calcium punch, try making this pudding with fortified orange juice instead of apple juice.
2006 Jan Main