Pioneer Rice Pudding
A hearty rice pudding with warm cinnamon and citrus zest, complemented by sweet dried fruits and applesauce, ideal for comforting desserts or brunch treats.
Ingredients
- 4 cups milk ⓘ
- 1/3 cup rice ⓘ
- 1/2 teaspoon salt ⓘ
- 1/3 cup sugar ⓘ
- Grated rind of 1/2 lemon ⓘ
- 1 cup white sugar ⓘ
- 3 teaspoons cinnamon ⓘ
- 1 teaspoon cloves ⓘ
- 1 1/2 cups unsweetened applesauce, mixed with 2 teaspoons soda ⓘ
- 3/4 cup raisins ⓘ
- 1/2 cup currants ⓘ
- 2 1/2 cups flour ⓘ
- 1/2 cup melted butter or oil ⓘ
Instructions
- Measure ingredients in the order given into a bowl.
- Beat vigorously until well combined.
- Pour the mixture into a well-greased loaf tin.
- Bake in a preheated oven at 350°F (175°C) for about 1 hour, or until golden and cooked through.
Tips & Substitutions
For a creamier texture, consider using whole milk or a mix of milk and cream. You can substitute the raisins and currants with dried cranberries or chopped dates if preferred. Adding a splash of vanilla extract can enhance the flavor. If you want a lighter version, use unsweetened almond milk instead of regular milk. Serve alongside Pebernodder for a delightful dessert pairing.
Serving Suggestions
Serve warm or chilled, topped with a sprinkle of cinnamon or nutmeg for added flavor. A dollop of whipped cream or a scoop of vanilla ice cream complements the pudding beautifully. For a complete meal, consider pairing it with a light salad or a side of fruits. This dish also works well with a cup of coffee or tea.
Storage & Reheating
Allow the rice pudding to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days. To reheat, place in a saucepan over low heat, stirring occasionally, until warmed through. You can also microwave individual portions in 30-second intervals for convenience.
Nutrition & Diet Analysis (per serving)
Each serving of Pioneer Rice Pudding contains roughly 3007 calories, with 14g protein, 375g carbohydrates, and 166g fat. It is an excellent source of vitamin C (145% of the Daily Value), iron (60% of the Daily Value), and calcium (37% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2502mg per serving (109% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice for this recipe?
Yes, you can use brown rice, but it will require a longer cooking time and may alter the texture slightly. Make sure to adjust the milk quantity as brown rice absorbs more liquid. It’s best to cook the brown rice separately before adding it to the pudding mixture.
Is it possible to make this recipe vegan?
Absolutely! You can replace the milk with a plant-based alternative like almond or coconut milk. For the butter, use a vegan butter or oil. Ensure that the sugar you use is vegan-friendly, as some sugars are processed with bone char.
How can I make this dish gluten-free?
To make this rice pudding gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Additionally, check that your baking powder is gluten-free and consider using certified gluten-free oats instead of rice for a unique texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).