Recipe Archives->Desserts Pudding->Rice Pudding 66

Rice Pudding
Servings: 8
                                                                                
1 cup broken rice
Pinch of salt
3 cups whole milk
1/2 cup packed dried apples, chopped 
3 tablespoons clover or other flower honey, plus extra for drizzling
Yogurt for garnish
Butter (optional)

Bring 3 cups water to a boil in a small heavy pot with a tight-fitting
lid. Place the rice in a fine-mesh strainer and rinse with cold
water. Add the rice to the pot. Bring back to a boil, then reduce
the heat to medium-low and cook, covered, until most of the water
is absorbed and the rice is soft, 10 to 15 minutes.  Add the salt,
then stir in the milk and apples. Increase the heat and bring back
nearly to a boil, then reduce the heat to very low, cover, and
simmer until very thick, 45 minutes to 1 hour, stirring occasionally
with a wooden spoon to prevent sticking. After 30 minutes, stir in
the honey.  Serve with a drizzle of honey and a generous dollop of
yogurt and, if desired, a bit of butter.

Note: Broken rice (the broken grains that result from rice milling)
is available at most Asian markets.

Printable version: rice-pudding66.txt.