Recipes

Apple Rice Pudding Brulee

From Foodland Ontario

DATE: Thursday, January 17th, 2008

Ingredients

Rice pudding is by no means solely a comforting Canadian dish.  In fact it’s widely eaten in South America too.  We’ve stirred in Ontario Apples for a hint of Canadiana.  Pure Ontario Maple Syrup is a lovely substitute for the sugar.  If you like raisins, feel free to toss in a handful.

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Serves 8

• 1/4 tsp (1 mL) salt
• 3/4 cup (175 mL) arborio rice
• 3 cups (750 mL) milk
• 1/2 cup (125 mL) granulated sugar or pure Ontario Maple Syrup
• 2 cinnamon sticks
• 2 wide strips well-washed lemon peel
• 3 Ontario Apples, such as Empire or Cortland
• 2 egg yolks
• 1 tsp (5 mL) cornstarch
• 2 tsp (10 mL) vanilla
• Packed brown sugar

Preparation

• In large saucepan, bring 1-1/2 cups (375 mL) water and salt to boil. 
• Add rice; cover, reduce heat to low and simmer for 15 minutes or until softened and most of the water is absorbed.
• Stir in 2-1/2 cups (625 mL) milk, sugar, cinnamon sticks and lemon peel; bring to boil. 
• Reduce heat and simmer gently, uncovered and stirring occasionally, until fairly thick but some liquid still remains, 25 to 30 minutes, adjusting heat as necessary.
• Meanwhile, peel, core and dice apples into 1/4-inch (5 mm) pieces. 
• Stir apples into rice; simmer, uncovered and stirring occasionally, until thickened, about 5 minutes.
• In measuring cup, whisk together remaining 1/2 cup (125 mL) milk, egg yolks and cornstarch until cornstarch dissolves. 
• Stirring constantly, gradually pour into rice mixture and bring to boil. 
• Reduce heat and simmer for 1 minute. 
• Remove from heat. 
• Discard cinnamon sticks and lemon peel. 
• Stir in vanilla. 
• Turn into bowl; refrigerate until cold.
• Spoon pudding into 6 oz (175 mL) custard cups, smoothing surface. 
• Sprinkle with enough sugar to lightly cover. 
• Place cups on baking sheet. 
• Broil about 3 inches (8 cm) from heat until sugar has bubbles and deepens in colour, 30 to 60 seconds; watching carefully to prevent burning. 
• Serve immediately.

Note: The pudding is delicious hot or warm, without the brûlée finish.  Or place plastic wrap directly on surface, refrigerate until cold and serve without the sugar topping.

Nutritional Information:
1 Serving:
PROTEIN: 5 grams
FAT: 3 grams
CARBOHYDRATES: 40 grams
CALORIES: 207