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
We are able to trace the history of written recipes way back into the distant past, in fact as far into history as ancient Egypt, and potentially, even further back. Interesting though that maybe, generally, these early cook books were just very basic pictorial instructions for preparing food.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. As our culinary historical trip moves to more modern times there were a couple of cookery books which date from the fourteenth century - one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the curry that we all know today, but instead recipes for the types of food prepared by the chefs of the rich and wealthy people of those days. Over the next few centuries, the rich and powerful families of Europe competed to lay on the most exotic banquets, and as a result the best cooks and their recipes were highly sought after. Notwithstanding that, it wasn`t until the 1800s that formal cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and recording recipes common in their social group. By the arrival of the twentieth century, cookery publications are highly popular mostly due to increased literacy, more leisure time and being a little richer. The introduction of television brings us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Apple Raisin Rice Pudding recipe.
