Prepare rice pudding with apples. Rice pudding with apples is a British-style dessert. How to Make Rice Pudding with Apples and Cinnamon

Good afternoon Admit it, how long ago did you close your eyes in pleasure when trying a new dish? Don't remember? Then it's time to make rice pudding. There is nothing like it in the world. Dreamy, sweet, creamy, perfect...

Making this dessert with centuries-old hysteria is not at all difficult. You will need simple and affordable products: eggs, rice porridge, milk. And kids, those losing weight, and athletes will be able to enjoy this healthy and dietary dish. I offer three options for making rice porridge pudding.

Apple and rice pudding in the oven

Rice and apples are a perfect pairing. When they meet together, they make any dish a culinary masterpiece. And apple pudding is no exception. The dessert turns out incredibly tender, light and very aromatic. Outwardly, it resembles a pie or casserole, but the taste is completely special.

We will need:

rice - 2/3 tbsp. (200 g);
sugar - 150 gr;
milk - 400 ml;
eggs - 4 pcs.;
30 gr. butter;
2 large apples;
vanilla and cinnamon.

First in 1.5 tbsp. water, and only when all the liquid has disappeared, add milk. The total cooking time for porridge is 25-35 minutes. It should turn out thick and viscous.
To ensure that the pudding has an airy structure, you will have to work a little. The yolks need to be separated from the whites and added to the rice. Beat the whites with sugar (100 g) into a strong foam.
Peel the apples and cut into thin slices.
Now you can combine the ingredients. Beat the rice with sugar (50 g), yolks, protein foam, cinnamon and vanilla.
Grease a baking sheet with butter and place half of the rice mixture.
Place the apple slices on top and cover them with the remaining dough.
Next, the pudding goes into the oven for 30-40 minutes. The finished dish has an appetizing crust and amazing aroma.

Baby banana rice pudding

Is the toddler turning up his nose at the plate? And feeding, with long conversations, screams and attempts by the child to capitulate, takes at least an hour? Try making banana and rice pudding for your little monster. It is perfect for children. The dish has a pleasant banana-creamy taste, soft consistency, and the products included in its composition are healthy and hypoallergenic.

We will need:

round rice - 150 gr;
milk - 250 ml;
eggs - 2 pcs.;
banana - 2 pcs.;
0.5 tbsp. Sahara.

First, let's prepare rice porridge.

Wash the rice, add milk and cook for 20-25 minutes. The rice grains should be cooked as much as possible. If you want a more delicate, airy dessert, beat the porridge with a blender.
Now let's add the rest of the ingredients. Grind the bananas into puree, add sugar and eggs. Beat with a fork until smooth.
Next, mix the rice and banana pulp.
Pour the resulting mass into a greased mold and cook in a water bath for 30-40 minutes.
you need to cool, remove from the mold and decorate.

British rice pudding recipe

Residents of Foggy Albion love puddings. They got used to making this dish from bread, lamb fat, semolina, flour, eggs and even pork blood. But a classic recipe in English cuisine is sweet rice pudding. This delicious, satisfying, but not heavy dessert will brighten up a warm family evening and will captivate you with its simplicity and sophistication.

Ingredients:

round rice - 120 g;
4 eggs;
milk - 400 ml;
raisins - 100 gr;
butter - 75 g;
lemon - ½ piece;
100 grams of sugar.

Let the milk boil and fry the rice in a frying pan in butter. When the grains turn golden brown, add them to the milk and let them cook for 20 minutes. Don't expect the porridge to thicken: the rice will increase in volume, but will not boil.
Now beat the whites and yolks with sugar separately (50 and 50 g). Add half of the chopped lemon to the yolks. And the whites should turn into a strong foam - the airiness of the rice porridge pudding depends on this.
Next, we proceed to combining all the ingredients. Gently mix the milk and egg masses with a wooden spoon and place in a baking dish.
Bake the pudding in the oven for 50-60 minutes. It is better to serve the dessert warm, pouring it with hot chocolate, honey or regular jam.

Making rice pudding at home can take an hour to an hour and a half. But you don’t have to stand over the stove or do complex manipulations. The recipes are so simple that even a child can handle them. But in the evening you can brew aromatic tea, get beautiful dishes, gather your loved ones and feel truly at home. All the best and bon appetit!

If you are tired of cakes and sweet pies, then prepare an exquisite dessert for tea in the English style - rice pudding. Are you afraid that this dish is too complicated? The presented step-by-step recipe will allow you to easily cope with the task.

Rice pudding: recipe

Pudding is an ordinary casserole, the basis of which is cereal and a fruit ingredient. You can add nuts, dried fruits or fresh fruits to the pudding.

We suggest making pudding with apples and cinnamon. It is easily absorbed by the body. After festive feasts, this is an excellent dessert option that will fill you up without burdening your digestion.

The pudding, the recipe for which we offer, is prepared within 60 minutes. It is designed for 6–8 servings. To prepare you will need:

Short grain rice - 200 g.
Milk - 0.5 l.
Chicken eggs - 6 pcs.
Butter - 50 g.
Granulated sugar - 4 tbsp. l.
Lemon juice - 1 tbsp. l.
Cinnamon - 2 tsp.

For the filling, use 4 large sweet apples. For baking you will need a springform pan, parchment paper, vegetable oil for greasing and 2 tbsp. l. semolina for sprinkling.

How to Make Rice Pudding with Apples and Cinnamon

This dish is quite finicky. It is important to know how to prepare the pudding so that it rises well, turns out airy and is well baked. To ensure the result exceeds your expectations, adhere to the following technology:

Rinse the rice and add it to the pan. Fill with water in a ratio of 1:2. Boil over low heat for 20 minutes. The water should boil away.
Add butter and lemon juice to boiled rice. Mix everything thoroughly. Pour in the heated milk.

Separate the whites from the yolks.
Grind the yolks with 2 tbsp. l. sugar and add to the rice mixture.
Beat the whites into a strong foam, add the remaining sugar and beat. Mix the whipped whites with the rice base.
Peel the apples, cut into small pieces, sprinkle with cinnamon.

Line a springform pan with parchment, grease with butter and sprinkle with semolina.
Place ½ of the rice mixture, and on top - the apple filling, sprinkle it with powdered sugar.

Place the rest of the rice base on top.

Preheat the oven to 180 degrees. Bake the pudding for 30 minutes. Cool and remove from pan. Serve warm, first sprinkling powdered sugar on top.

This dessert will appeal to both adults and children. Serve it with chocolate topping or raspberry sauce. It has a delicate sweet and sour taste, making it quickly eaten.

Cooking instructions

1 hour + 5 minutes Print

1. Bring milk with half the sugar, a pinch of salt and lemon zest to a boil. Wash the rice and leave to soak in the heated milk until the rice has absorbed all the milk. Crib How to prepare the zest

2. Separate the yolks from the egg whites. Beat the yolks with cottage cheese and remaining sugar.
Crib How to separate whites from yolks

3. Peel apples, remove seeds, cut into cubes. Tool Spoon for removing seeds Such a spoon will come in handy in the kitchen, because with its help you can easily remove seeds and white pulp from peppers, cores from tomatoes, seeds from berries, and seeds from vanilla pods. The best option for a spoon for removing seeds is offered by the American company Progressive. It has two grooves: a small one at one end, for removing small seeds from berries and tomatoes, and a large one at the other, for cleaning peppers, watermelon, and melon.

4. Beat the whites into stiff foam.
Mix cooled rice with curd mixture, apples and egg whites.
Crib How to beat egg whites

5. Place in a buttered glass dish with a lid. Bake at 200 degrees for 45 minutes. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.

6. Serve with fruit sauce and a scoop of ice cream. Tool Ice cream spoon When serving ice cream, you cannot do without a special spoon. It must have one indispensable quality - the inability to bend easily. Other additions are a comfortable handle and a plunger like the OXO spoon. It allows you to put out a ball without crushing the ice cream or messing up the plate. Another option: before taking the ice cream, dip a spoon into a glass of warm water. Then the ball will slip out easily.

Products:

Short grain rice - 3 tbsp.

Milk - 1 tbsp.

Egg - 1 pc.

Drain. oil - 1 tsp.

Apple - 1 pc.

Breadcrumbs - for sprinkling the pan

Pudding is practically, only a little more fluffy due to the addition of whipped whites to the prepared mass. Puddings, like casseroles, can consist of various combinations of products: fish, meat, vegetables and cereals. Last time I posted, and today I’m sharing a recipe for rice pudding with finely chopped apples. It can be prepared for a child from 2 years of age or up. It is also possible for slightly younger children, but it is recommended to bake the pudding in a double boiler.

Rice pudding with apples - photo recipe:

1. Boil the rice in water, then add a glass of milk to it and cook a little more. At the end of cooking, add a pinch of salt and a spoonful of sugar. You should have a viscous milky rice porridge.

2. Add an egg yolk mashed with sugar, a teaspoon of butter, and one grated apple to the rice porridge. Mix everything.

3. Beat the white of one egg into a thick foam, add it to the rice mixture and mix gently with a spoon.

4. Grease the pan with butter and sprinkle with breadcrumbs.

A delicate and delicious dessert at home - make rice pudding! Very tasty with berries, apples, jam!

When you want to prepare a delicious, unusual and beautiful dessert, take note of this recipe. I suggest you prepare “Rice pudding”, which is not inferior in taste even to French desserts. My daughters, as well as my husband, who also has a sweet tooth, love this pudding. He rarely eats rice in its usual form, even if it is very tasty and crumbly, but he loves pudding very much and does not immediately understand that there is rice in it. The mass turns out to be very tender, so the rice is not particularly noticeable. This dessert is, as you understand, not only tasty, but also healthy. The rice pudding recipe is absolutely simple, you can easily repeat it. But so that you probably don’t have any questions, I will show you the whole process in detail, step by step and with photos.

150 grams of round rice;
2 pieces of chicken eggs;
200 grams of milk;
150 grams of granulated sugar;
20 grams of butter;
a pinch of vanillin;
½ tsp. l. cinnamon.

I boil rice in water, but only halfway. I usually cook the rice for about 10 minutes and then drain the water.

I pour the rice with milk, now I cook the rice in the milk until it is very soft. Short grain rice works very well for the recipe, it has a lot of gluten, the pudding will turn out like jelly.

I put granulated sugar in the cooked rice, because the dessert should be sweet.

Also, while the rice is still hot, I add butter, which will melt in a minute.

I add a little cinnamon, which makes the baked goods simply magical. I stir the rice mixture several times.

Once the rice has cooled, add the egg yolks to it.

I beat the chicken whites with a mixer at maximum speed. When a fluffy foam comes out of the whites, I turn off the mixer.

I put the whipped whites into the rice mixture for pudding.

Pour the rice mixture into the silicone mold. I put it in the oven, which I heat to 160 degrees. I bake the pudding for 30 minutes.

Remove the finished rice pudding from the oven using oven mitts and let it cool completely. Then I easily remove the pudding from the mold directly onto the plate.

I bring it to the table. The pudding retains its shape perfectly and does not fall apart. But at the same time it remains soft and airy.

Recipe 2, step by step: rice pudding in the oven

rice 1 cup
sugar 1 cup.
butter 100 g
milk 2 cups
egg 4 pcs

Place the washed rice in boiling water. After 10 minutes of boiling, place on a sieve and let the water drain. Place back into the pan, add hot milk and cook for 15 minutes, then cool.

Beat the whites into a thick foam.

Grind the egg yolks with sugar.

Add melted butter, yolks and whites to the rice and mix gently. Bake at 180 degrees for 30-40 minutes.

Sweet, airy pudding is ready! Bon appetit!!!

Recipe 3: diet rice pudding (with photo)

I offer you a recipe for vegan meatless rice pudding. It is prepared using rice milk with the addition of rice flour. The texture of the pudding is somewhat reminiscent of the Italian dessert panna cotta.

Any fruit or berries will go well with this rice pudding. For example, this dessert looks very beautiful with slices of nectarine or peach.

Making rice pudding is very simple.

4 tbsp. rice flour,
3 tbsp. cane sugar,
2 tsp lemon zest,
500 ml. rice milk,
a pinch of vanillin,
a pinch of salt,
a pinch of citric acid,
fruit for decoration.

Mix the dry ingredients of rice pudding: flour, sugar, vanilla, salt and citric acid. Add citric acid only if you want to add sourness to the pudding. Without citric acid, a more delicate, mild taste is obtained.

Add rice milk to dry ingredients. Mix with a whisk so that there are no lumps.

Place the pan with the mixture on the fire and bring to a boil. Cook over low heat, stirring with a whisk, for about 10-15 minutes.

Grate the lemon zest on a fine grater. Only the yellow part of the peel. White is bitter.

Add lemon zest to boiling rice mixture.

Once the pudding reaches the desired thickness, remove the pan from the heat. Check the thickness with a spoon - the finished pudding almost does not flow off the spoon. Keep in mind that after cooling the pudding will thicken noticeably.

Pour the rice pudding into glasses, leaving room for garnishing with fruit. Cool completely at room temperature, then in the refrigerator for several hours, or better yet, put it away overnight.

To decorate, cut any fruit into thin slices.

Serve chilled lean rice pudding garnished with fruit for dessert.

Recipe 4: Classic Rice Raisin Pudding

There is nothing easier and faster than making rice pudding. You can bake “pure” rice pudding, but if you add a little raisins, dried apricots, fresh apples or bananas to it, then an ordinary dessert immediately turns into a real delicacy. I most often prepare rice pudding with raisins; the pudding turns out tender, tasty and low in calories.

By the way, pudding is an English name; in Russia this dish was called rice babka; babka had been prepared for a long time and was well known about its dietary properties.

1 cup rice
2 glasses of milk
3 eggs
4 tbsp. Sahara
50 gr. raisins (optional)
½ tsp. vanilla sugar
butter to grease the pan
jam for decoration

I’ll say right away that this recipe for rice pudding does not contain oil, and there is a minimum of sugar in it, since the missing sweetness is provided by raisins. If you are going to make a regular pudding from just rice, then increase the amount of sugar.

So, first of all, let's boil the rice. We will cook it in the most usual way - in a large amount of water. Another good thing about this method, besides its simplicity, is that the starch leaves the rice along with the water, and the dessert turns out lighter.

Cook the rice for pudding for 10 minutes, then drain the water; if desired, the rice can be washed.

Pour half-cooked rice with two glasses of milk.

Bring the rice to a boil and cook for another 20–25 minutes over low heat, covered. As a result, we get a very tender rice porridge with virtually no liquid. When the rice is cooked, turn off the heat and let the rice cool slightly.

While the rice is cooking, prepare the raisins. In a cup or small bowl, steam the raisins with boiling water. This is necessary not only to swell the raisins, but also to remove the oil that manufacturers use to improve the appearance of dried fruits. Be sure to drain the water.

Take three eggs. Beat eggs using a mixer or blender.

There is no need to separate the eggs into yolks and whites, and then beat them separately, like a sponge cake. Just beat the eggs for 5-7 minutes until the egg mass becomes airy and increases in volume.

Add sugar to the beaten eggs, you can add a little (½ tsp) vanilla sugar. Whisk.

Pour the steamed raisins into the slightly cooled rice and pour in the beaten eggs.

Mix everything and put it in a mold pre-greased with butter.

Place the rice pudding in a well-heated oven and bake for 30 minutes at 170°C. If you use small portion molds, the cooking time is reduced. Landmark - a beautiful golden brown crust appears on the surface of the rice pudding, in addition, the pudding begins to move away from the sides of the mold.

Remove the finished rice pudding from the oven.

Remove the pan and let the rice pudding cool.

We sell the pudding slightly warm or chilled, top it with jam, honey, condensed milk, chocolate or sweet jelly, although even without all this, the rice babka turns out very tasty.

Recipe 5: delicious rice pudding with apples

As you know, rice puddings are prepared without flour or eggs, which is why their structure is tender, soft and very light. This delicacy can be eaten by everyone without exception, even very young children and the elderly. And today we will prepare just such a healthy and very appetizing dish - rice and apple pudding!

For rice:

Milk 1.5 liters for cooking and 100 milliliters cold (for starch)
Rice 300 grams
Sugar 200 grams
Salt 1 teaspoon
Cinnamon 1 teaspoon
Lemon zest half a teaspoon
Orange zest half a teaspoon
Purified water 1 glass
Potato starch 4 tablespoons

For apples:

Apple 5–6 pieces
Sugar 4 tablespoons
Cinnamon 1 teaspoon
Lemon juice (fresh) 1 teaspoon
Potato starch 1 tablespoon
Milk 100 milliliters

First of all, we sort through the rice, removing damaged grains and any debris. Then pour it into a colander with a fine mesh, rinse thoroughly under cold running water and leave in this form for 5 - 6 minutes to drain excess liquid. Transfer the grains to a deep non-stick pan, fill them with a glass of purified water and place on medium heat.

After boiling, reduce the stove temperature to a low level and cook the rice, stirring constantly with a wooden kitchen spatula until all the water has evaporated. This process will take approximately 5 – 6 minutes.

Then add salt, sugar, and slightly cooled rice to the boiled milk and cook it, stirring, for 20 - 25 minutes.

After this, add cinnamon, lemon and orange zest to the resulting mixture, mix everything, turn off the stove, cover the pan with a lid, take it to a cool place and cool completely.

Without wasting any time, let’s start preparing the apples. We rinse them under cold running water, dry them with paper kitchen towels, peel them one by one, cut each into 2 halves, remove the seeds from them, cut into small cubes up to 1 centimeter in size and place in a deep bowl.

Add cinnamon there too.

Add sugar.

Pour in freshly squeezed lemon juice.

Add potato starch.

And mix all the products with a tablespoon until smooth. Then set the bowl aside until the rice mixture cools and preheat the oven to 180 degrees Celsius.

After some time, pour 100 milliliters of cold milk into a glass and dilute 4 tablespoons of potato starch in it.

Pour the resulting mixture into the cooled rice mixture.

Mix everything thoroughly until smooth and proceed to the next step.

Place half of the rice mixture into a heatproof baking dish and level it with a tablespoon.

Place apples on top in artistic disorder.

We do this so that the fruit lies in an even layer.

And fill them with the remaining rice mixture, also leveling it along the entire perimeter of the mold.

After this, put the semi-finished pudding in a preheated oven for 20 - 25 minutes.

Then turn off the oven and let the dish stand in it for some more 10 - 12 minutes.

Now we put oven mitts on our hands, move the mold onto a cutting board previously placed on the kitchen table, and cool the aromatic dish to the desired temperature.

After cooking, the rice and apple pudding is either completely cooled or cooled slightly, cut into portions (squares), placed on plates and served with warm drinks: tea, cocoa or coffee. If desired, each serving of this aromatic dish can be supplemented with your favorite preserves, jam, condensed milk, fresh berries, fruits, creams, melted chocolate or sweet sauces. Enjoy!

Recipe 6: rice pudding with lingonberries in a slow cooker

If you are tired of regular rice porridge and want to diversify your menu, then I advise you to prepare rice pudding in a slow cooker. Making rice pudding is easy and simple. First, you will have to cook the rice porridge in milk, and then you can start baking the pudding itself. Rice pudding prepared according to my recipe has an amazing taste and aroma. The pudding turns out tasty, satisfying and nutritious. It will appeal not only to adults, but also to children.

Rice – ¾ multi cup;
Milk – 2 multi glasses;
Lingonberries – 3 tablespoons;
Egg – 2 pieces;
Butter – 50 grams;
Granulated sugar – 1 multi cup.

To make rice pudding, we will use rice, milk, lingonberries, eggs, butter and granulated sugar.

In a deep bowl, mix eggs and granulated sugar. If desired, you can add a little vanillin.

Place boiled rice in the egg-sugar mixture and add a piece of butter. The butter should melt completely.

Add lingonberries and mix everything well.

Grease the pan with butter. It can also be sprinkled with flour. Pour the rice mixture into the pan.

On the multicooker, set the “Baking” mode for 50 minutes. Bake the rice pudding until the signal. Bon appetit!

Recipe 7: Homemade Rice Porridge Pudding

Pudding can be eaten both hot and cold. When combined with fruit and chocolate, it acquires a special taste and aroma. Try rice pudding for breakfast or lunch. You will definitely like it.

Milk 1 glass
Round rice 60 gr
Butter 25 g
Raisins 20 gr
Eggs 2 pcs.
Sugar 1 tbsp. spoon

First of all, rinse the rice under cold water. It is more convenient to cook rice in a cauldron, so we will use that. Pour one part of the cereal with two parts of water, bring to a boil and boil for 10 minutes.

Pour boiled milk over the rice and add salt. Continue cooking for half an hour. After cooking, let the porridge cool.

Turn on the oven so that it has time to warm up to 180 degrees. Add washed raisins, eggs, sugar and vanillin to the rice porridge.

All of these ingredients should be mixed thoroughly. Before putting the resulting mixture into the mold, do not forget to grease it with a piece of butter (if you are using a silicone mold, this is not necessary). Place the rice pudding mixture into the prepared pan and level it. If desired, you can brush the surface of the pudding with egg to create a golden brown crust during baking.

When the oven has heated to the desired temperature, place the pan with the dish in it (preferably closer to the middle of the oven). The baking time for a dish such as rice pudding is approximately 30-40 minutes. An accurate indication of the readiness of the pudding will be its golden color.

As soon as the rice pudding is ready, put it on a large dish, cut into pieces and invite your loved ones for tea! Along with dessert, be sure to put jam, jam or condensed milk on the table.

Recipe 8: rice and berry pudding (step by step)

Let's share a secret on how to feed a child milk rice porridge: prepare berry pudding from short grain rice. This porridge dessert will become a favorite of both you and your children.

Rice – 100 g
Milk 3.5% – 300 ml
Butter – 30 g
Berry jam – 3 tsp.
Eggs – 3 pcs.
Sugar – 25 g
Vanillin – 2 g
Salt - to taste

To submit:

Powdered sugar
Fresh berries
Mint leaves

Rinse the rice and dry. Melt about 5 g of butter in a saucepan and fry the rice until lightly caramelized, stirring constantly, for 3 minutes.

Preheat the oven to 180°C. Separate the yolks from the whites. Beat the yolks until foamy and the whites until stiff peaks form.

Pour milk into a saucepan, add rice and simmer it over low heat for 20 minutes after boiling, stirring occasionally. Add the sugar and the remaining butter, reserving about 5g for greasing the tins (I use 12cm x 6cm round ramekins).

Mix.

Pour the yolk mixture into the rice with milk, remove from heat and stir vigorously until the mixture thickens slightly for 2-3 minutes. Add vanillin and salt.

Add the beaten egg whites, gently stirring the rice mixture from bottom to top.

Grease baking dishes with oil. Place 2 tbsp on the bottom of the molds. pudding, then 1 tsp. jam, put the remaining rice mixture on top. Place the molds in a deep baking tray filled ¼ with water.