This Granny Smith apple and pear pudding has more than just a little attitude my darlings, she’s smooth, subtlety spicy and just sweet enough to put a smile on that carb craving you’ve so desperately been looking to satisfy. Rice pudding is a classic, it been around since before wheat was sprouting in the fertile crescent….. alright, maybe I tend to exaggerate a little, but it is the first cultivated grain people depended on. Want to learn more? Check out The History of Rice brought to you by the UC Davis.
For me, rice pudding brings back childhood memories of my own Granny serving something very similar for breakfast. Served warm, it’s a comfort food, served cold or frozen it’s a dessert. The Basmati parboiled organic brown rice is what makes this luscious, it’s a little more calorie dense (320kc per cup cooked) but also contains a bit more fiber and B vitamins than polished white rice. If you need more fiber add a few minced/processed peel from the apples & pear or a little freshly milled flaxseed.
I’ll be sharing 3 ways you can serve this one special recipe. This is the warm pudding:
Perfectly ripe pears, I like Bartlett but you might prefer Bosc or an Anjou.
Sweet tart Granny Smith apples.
Organic Brown Basmati parboiled Rice. This is my preference, you can also use regular brown rice if you want but add a little more cooking time and add a little more water. I found this quick cooking rice at Trader Joe’s.
Non-dairy milk, I used unsweetened almond milk but use whatever non-dairy milk cup for cup that you like
I think one of my favorite things about this recipe is the wonderful aroma wafting through my kitchen this morning as it cooked on low. This pudding is dairy and gluten-free and can be nut free depending on the milk you decide to use. If you use soy milk, please make sure it’s organic, otherwise it’s genetically modified. If you have a sensitivity to dairy, nuts and soy, try hemp milk. Hemp milk has a very nice fatty acid profile but you may need a little time to adjust to the taste. Try it, you may really like it.
- 3 Cups organic non-dairy milk (almond, coconut, hemp or organic soy)
- 1 cup of water
- 1 cup of Organic Basmati Brown Rice (parboiled)
- 2 cinnamon sticks
- ½ tsp of salt
- 3 Tbs organic cane sugar or 3-6 packets of stevia
- 1 tsp vanilla extract (omit if using vanilla flavored milk)
- Pinch of nutmeg
- 2 tart Granny Smith apples, peeled, cored, chopped
- 2 Bartlett pears, ripe
- Ground cinnamon & nutmeg to garnish
- In a heavy medium saucepan bring milk, water, rice, cinnamon sticks and salt to a boil. Add apples and pears and reduce heat to low. Cover and let simmer for 30 minutes or until brown rice is cooked well and fruit is soft. Stir often.
- Taste pudding and add sugar. You may want it less or more sweet.
- Serve warm in bowl.
- Use this recipe as a base for pudding pops and frozen dessert below.
Tomorrow, Pudding Pops and Frosties