1 vegetable cooking spray
1/2 cup chopped apples
1/2 cup raisins
3 cup + 2 tsp skim milk, divided
1/2 cup + 1 t sugar, divided
1/3 cup short-grain rice, uncooked
1 tbsp cornstarch
1 egg, lightly beaten
1 tsp vanilla
1/2 tsp cinnamon
Directions
Coat a medium nonstick skillet with cooking spray. Place skillet over
medium high heat until hot.Add apples and raisins; saute 1 minute. Set
aside. Combine 3 cups milk, 1/2 c sugar, and rice in a large saucepan;
bring to boil. Cover, reduce heat, and simmer 15 minutes. Combine
cornstarch and remaining 2 tsps. of milk, stirring well; add to the
rice mixture. Bring to boil, and cook 1 minute, stirring
occasionally. Remove from heat. Gradually stir in about 1/4th of the
hot rice mixture into the egg; add to remaining hot mixture, stirring
constantly. Stir in apple mixture and vanilla. Pour rice mixture into
a 1 quart baking dish coated with cooking spray. Combine remaining 1
T sugar and cinnamon; sprinkle over rice mixture. Place baking dish
in a large shallow pan; add hot water to pan to a depth of 1 inch.
Bake at 325F for 1 hour and 15 minutes. Remove dish from water; let
cool 30 minutes before serving.
Servings: 6 servings
Apple-Raisin Rice Pudding Recipe brought to you by Recipe Ideas
Categories: Apple; Dessert; Fruit; Rice; Vegetable
The History of Recipes
Food historians have found proof that recipes existed back into ancient history, in truth as far back into recorded history as the Egyptians, and quite possibly further than that. In practice though, sadly, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to academics are a few clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Closer to modern times, we have a couple of interesting cookery books from the fourteenth century : a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are not about the indian curry that we all know today, but instead accounts of the types of meals on the tables of the nobility of the period. For the decades that followed, the wealthy families of Wesstern Europe competed to lay on the most exotic meals, and as a result cooks and their recipe collections became highly prized. However, it wasn`t until the nineteenth century that cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the time we get to the 20th century, recipe publications are highly popular mostly as a result of increased literacy, people having more free time and disposable income. The arrival of television brought us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Apple Raisin Rice Pudding recipe.
