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
Historians have traced the existance of recipes way back into antiquity, certainly as far into history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these ancient records were just primitive hieroglyphic or cunieform recipes for preparing food.
Later on, in Roman times around 25BC a roman called Apicius created a collection of scripts describing recipes cooked by his fellow Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the ancient cooks used many different spices and herbs, including a few that are still present in modern kitchens such as basil, fennel and dill. For the next few years, the upper classes competed with each other to lay on the best banquets, and consequentially the best chefs and their collection of recipes could command a high salary. Even so, it wasn`t until the nineteenth century that formal cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, testing, and recording recipes for their fellow cooks to enjoy. The introduction of the TV gave us cooking programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like those on this site. |
We hope you enjoy this Apple Raisin Rice Pudding recipe.
