| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Spicey Ricey Valentine Pudding

1 (14-ounce) jar spiced apple rings
1 cup cooked rice
4 large eggs
1/2 cup milk
2 teaspoons granulated sugar
1 teaspoon vanilla extract
1 1/2 teaspoons cornstarch

1. Drain apple juice into a liquid measure and set aside. Chop 3 of the slices into a small bowl. Stir in rice. Spoon about 1/3 cup of the mixture into each of 4 greased 6-ounce custard cups. Place cups in large baking pan.
   Thoroughly blend eggs, milk, sugar and vanilla. Pour over rice in each cup. Place pan on rack in preheated 350°F oven. Pour very hot water into pan to within 1/2-inch of top of custard. Bake until knife inserted near center comes out clean, 25 to 30 minutes. Remove promptly from hot water. Cool slightly on wire rack.
2. Slowly blend 1 1/2 cups reserved apple juice into cornstarch. Cook over medium heat, stirring constantly, until mixture boils. Unmold custards onto serving dishes. Top with apple syrup.

Makes 4 servings.

Recipe and photograph provided courtesy of the American Egg Board.