Cinnamon Apple Rice Pudding

Ingredients

• 1 cup rice (any type except instant rice)
• 1 ½ to 2 cans (354 mL) 2% evaporated milk or any unsweetened milk alternative*
• 2 cups water
• ½ cup sugar
• ¼ teaspoon salt
• 1 tablespoon non-hydrogenated margarine or butter
• 1 teaspoon vanilla
• cinnamon to taste
  *Cooking time and the amount of milk added will depend on the type of rice used. Chill in the fridge by pressing plastic wrap directly onto the top of the pudding to avoid a film from forming.

Apple Topping

• 3 apples, thinly sliced
• ¼ cup water
• 2 tablespoons sugar
• 1 ½ teaspoons cinnamon
• 2 tablespoons non-hydrogenated margarine or butter

Preparations

1. In a medium-size pot, add 1 can of evaporated milk and the rest of the pudding ingredients.
2. Bring up to a boil and reduce to a low simmer. Cook, stirring frequently, with the lid on until the rice is soft, about 30-45 minutes.*
3. Meanwhile, add the apple topping ingredients into a small saucepan. Bring up to a low boil, stir and cover with a lid. Cook until apples are soft, about 15 minutes.
4. Once the rice is soft, stir in another cup or more* of evaporated milk, depending on the thickness you desire.
5. Place the pudding in a dish. If serving right away, top with the apple topping. Otherwise, let set in the fridge. Re-heat the apple topping right before serving.