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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cinnamon Apple Rice Pudding Recipe

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This recipe for Cinnamon Apple Rice Pudding is from The Trickett Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp. (45ml) butter
1 large apple, peeled, cored and chopped
1 cup (250ml) short grain rice
⅓ cup (75ml) raisins (optional)
2 cups (500ml) unsweetened apple juice
1 tsp, (5ml) cinnamon
½ tsp, (2ml) each; salt and nutmeg
1 can (300ml) Low Fat or Regular Eagle Brand
Directions:
Directions:
Melt butter; cook and stir apple for 2 min.
Add rice and stir for 1 min.

Stir in raisins and ½ cup (125ml) apple juice;
stir about 1 min. Add remaining juice, cinnamon,
salt and nutmeg; bring to boil.

Cover and simmer 15 to 20 min. or until rice is tender.

Stir in Eagle Brand; heat through, stirring often.

Serve warm. Garnish as desired.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 min. plus cooking time

 

 

 

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