Apple-Cinnamon Rice Pudding

1 1/2 cups water
3/4 cup short-grain rice, such as arborio
1/2 teaspoon salt
3 cups low-fat milk, divided
2 large egg yolks
1/4 cup pure maple syrup
2 tablespoons packed light brown sugar
1 teaspoon vanilla extract
2 tart tart apples, such as Granny Smith
1 teaspoon lemon juice
1/2 cup raisins
Ground cinnamon for garnish

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Preparation

Preheat oven to 350°F. Coat an 8-inch-square baking dish with cooking spray.
Bring water to a boil in a 2-quart saucepan. Add rice and salt. Reduce heat to low and simmer, uncovered, stirring occasionally, until water is absorbed, 10 to 12 minutes.
Add 2 cups milk to rice and simmer, stirring occasionally, for 8 minutes. (Discard any skin that forms on the surface.) Remove from the heat.
Whisk remaining 1 cup milk, egg yolks, maple syrup, brown sugar and vanilla in a medium bowl until smooth.
Peel and coarsely shred apples. Place in a small bowl and toss with lemon juice.
Stirring constantly, add about 1 cup hot rice mixture to the egg mixture. Scrape back into remaining rice mixture, stirring constantly. Add raisins and shredded apples.
Scrape mixture into prepared baking dish. Place dish in a shallow roasting pan and pour enough simmering water into roasting pan to come halfway up the sides of the baking dish.
Bake pudding until barely set, 35 to 40 minutes. Serve warm or chilled, dusted with cinnamon.

Nutrition