Nutrients per serving
- Protein: 5.0 grams
- Fat: 3.0 grams
- Carbohydrates: 40.0 grams
- Calories: 207
Apples
Apple Rice Pudding Brûlée
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.
Cooking Time: 50 Minutes
Servings: 8
Ingredients:
- 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.
