What a fun twist on rice pudding and maybe something different for those that don’t like pumpkin pie. Personally, rice pudding is one of my favorite desserts! Thanks, Robin for sending this in!
Rice Pudding with Apples and Cinnamon
Serves 4
I make this in my pressure cooker – it is easy, fast and yummy.
1 T. butter
1/4 cup long grain rice *
2 cups milk *
1 cup water
1/3 cup sugar
1/2 tsp. salt
1 egg *
1/4 cup evaporated milk *
1/2 tsp. vanilla
Cinnamon
Melt the butter, add rice and stir to coat with butter. Stir in your water (3 cups) and dry milk (6 T. for non instant, 2/3 cup for instant) add sugar and salt. Close lid and bring to pressure, cook 12 minutes at pressure. Remove from heat, allow pressure to come down on it’s own.
In a small bowl, mix together your egg (you can use your powdered eggs) and the evaporated milk (you can make your own) and vanilla. Stir a little of the hot liquid from you cooker into the egg mix (tempering the eggs), then add to the rice mixture.
Cook, uncovered, over medium heat, stirring constantly with a wooden spoon until the rice pudding begins to bubble. Remove immediately from heat. Cool 10 min. stirring occasionally. Transfer to individual dessert bowls, continue cooling, then refrigerate. Serve sprinkled with cinnamon or you can top with a spoon (or two) of the Apple Cranberry Cinnamon Topping below.
Apple Cranberry Cinnamon Topping:
3 – 4 Apples * (Equivalent of 3 – 4 apples set to hydrate) peeled, chopped
1/4 cup Dried Cranberries *
2 T. sugar (or to taste)
1/2 tsp. cinnamon
dash cloves
water, about half way up apples
Cook apples and cranberries until tender. Mix 1 rounded teaspoon corn starch* with a little cold water and add to cooked apples; continue to cook until thickened (2 minutes) stir in cinnamon and cloves.
* Food Storage Item
Although I have used the (*) for food storage items all of these items would be in your food storage but the fresh butter
Here are the directions, straight from my mom…
