Ingredients with Measurements:
- 1 cup of uncooked white rice
- 2 cups of water
- 2 cups of milk
- 1/2 cup of granulated sugar
- 1/2 teaspoon of salt
- 2 teaspoons of ground cinnamon
- 2 cups of peeled and diced apples
- 1/2 cup of raisins
- 1 pie crust (store-bought or homemade)
Special equipment needed:
- 9-inch pie dish
- Large saucepan
- Mixing bowl
- Whisk
- Wooden spoon
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large saucepan, bring the water to a boil. Add the rice and salt, and stir.
3. Reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes or until the rice is cooked and the water is absorbed.
4. In a mixing bowl, whisk together the milk, sugar, and cinnamon.
5. Add the milk mixture to the cooked rice and stir well.
6. Add the diced apples and raisins to the rice mixture and stir again.
7. Pour the rice pudding mixture into the pie crust.
8. Bake the pie for 45-50 minutes or until the filling is set and the crust is golden brown.
9. Remove the pie from the oven and let it cool for 10-15 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 10 minutes
5. Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe makes one 9-inch pie, which serves 8-10 people.
Nutritional information:
Calories: 330
Total Fat: 8g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 240mg
Total Carbohydrates: 60g
Dietary Fiber: 2g
Sugars: 30g
Protein: 5g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Almond milk or coconut milk can be used instead of regular milk.
- Brown sugar or honey can be used instead of granulated sugar.
- Pears or peaches can be used instead of apples.
- Dried cranberries or chopped dates can be used instead of raisins.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the rice pudding mixture.
- Top the pie with whipped cream or vanilla ice cream before serving.
- Use a graham cracker crust instead of a traditional pie crust.
- Add a teaspoon of vanilla extract to the milk mixture for extra flavor.
Tips and tricks:
- Be sure to stir the rice pudding mixture frequently to prevent it from sticking to the bottom of the saucepan.
- If the pie crust starts to brown too quickly, cover it with foil for the remaining baking time.
- Serve the pie warm or at room temperature for the best texture.
Storage instructions:
Store the leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pie, place it in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pie on a decorative platter or cake stand for an elegant presentation.
Garnishes:
Sprinkle cinnamon or powdered sugar on top of the pie before serving.
Pairings:
Serve the pie with a hot cup of coffee or tea for a cozy dessert.
Suggested side dishes:
Fresh fruit salad or whipped cream would pair well with this dessert.
Troubleshooting advice:
If the rice pudding mixture is too thick, add a splash of milk to thin it out.
Food safety advice:
Be sure to cook the rice pudding mixture to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
Rice pudding is a traditional dessert that has been enjoyed for centuries in many cultures around the world.
Flavor profiles:
This dessert is sweet and creamy with warm cinnamon and apple flavors.
Serving suggestions:
Serve the pie warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
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Taste: Sweet, Creamy, Cinnamon, Apple, Cinnamon-Spiced, Apple-Flavored