Baked Apple Rice Pudding
Submitted by tlconly
A lighter baked rice pudding studded with chopped apples and dates, lifted with folded egg whites for a soufflé-like texture. Warm, cinnamony, and comforting.
YIELD
1 servingsPREP
20 minCOOK
70 minREADY
90 minThis isn’t your heavy, cream-laden rice pudding. It’s lighter, fluffier, and loaded with fruit.
Chopped apples and sweet, chewy dates get folded into cooked rice with cinnamon, vanilla, and just a touch of sugar. Stiffly beaten egg whites go in last, giving the whole thing an airy, almost soufflé-like lift.
Baked low and slow in a water bath, it puffs up golden on top while staying creamy and tender inside.
Serve it warm straight from the oven or chilled from the fridge. Either way, a few fresh apple slices dipped in lemon juice on top make it feel special.
Kitchen Tips
- The water bath is essential. It keeps the heat gentle and even so the pudding bakes without drying out or cracking.
- Fold the egg whites in gently. Stirring too hard will knock all the air out and you’ll lose that light texture.
- Leftovers reheat well with a splash of milk to loosen things up.
Ingredients
Directions
Preheat oven to 325℉ (160℃). Mix together the egg substitute, apples, rice, dates, sugar, cinnamon, margarine, and vanilla. Beat the egg whites until stiff peaks form; fold into rice mixture. Turn into a 1½ quart casserole or souffle dish. Sprinkle cinnamon on top. Place casserole in a pan of very hot water (1 inch deep).
Bake at 325℉ (160℃). about 70 minutes. Serve warm or chilled. If desired, garnish with fresh apple slices dipped in lemon juice.
Comments
