Bake, Run, Live

April 30th is National Raisin Day!

“The word raisin dates back to Middle English and is a loanword from Old French; in French, raisin means “grape,” while a dried grape is referred to as a raisin sec, or “dry grape.” The Old French word in turn developed from the Latin word racemus, “a bunch of grapes.” (Source)

I think one of the most common desserts in which you will find raisins, are Oatmeal Raisin cookies.  However, rice pudding also comes to mind (well, my mind) and I haven’t made rice pudding in a while. I had some apples sitting out on the counter, so I decided to make an apple raisin rice pudding!

I know you can eat rice pudding cold or warm. My personal preference is to eat it warm. That way I can add whipped cream or vanilla ice cream to the bowl of rice pudding. Yum!

Apple Raisin Rice Pudding
Makes: 3 cups
Prep time: About 1 hour

1 1/2 cups water
1 cup whipping cream
1/3 cup long grain white rice
1 medium apple, peeled and diced into small pieces (I used a Granny Smith apple)
1 egg
1/4 teaspoon salt
1/2 cup light brown sugar
1/2 teaspoon vanilla bean paste
1/2 teaspoon cinnamon
1/2 cup raisins

In a medium-sized saucepan, combine the water, whipping cream, and rice. Bring to a simmer over medium heat. Add in the diced apples and continue to simmer, stirring frequently (adjusting the heat if needed so that the mixture doesn’t boil).

In a small bowl, whisk together the egg, salt, brown sugar, vanilla bean paste, and cinnamon. Set aside.

Once the rice and apple mixture has soaked up almost all of the liquid, remove the pan from the heat. Take two spoonfuls of the rice mixture and add it into the egg mixture. Stir quickly and make sure everything is fully combined. Pour the egg mixture into the saucepan and place it back over the heat. Reduce to medium low and let the rice pudding thicken (10-15 minutes). Remove from the heat and enjoy while warm, or let cool and then enjoy!

Made with love, not calories!