Creamy Stovetop Rice Pudding

1. 1

   In a large saucepan, bring 2 cups (500 mL) of the water and cinnamon stick to a boil over high heat.

2. 2

   Stir in rice and return to a boil; reduce heat to low, cover and simmer for 35 to 40 minutes, or until rice is very tender and water has been absorbed.

3. 3

   Stir in the remaining 1 cup (250 mL) water, apple juice, brown sugar, vanilla and nutmeg.

4. 4

   Cook, covered, over low heat until rice is creamy, about 10 minutes.

5. 5

   Beat in eggs and currants.

6. 6

   Cook, stirring, until thickened and creamy, about 2 minutes.

7. 7

   Discard cinnamon stick.

8. 8

   For best flavor, serve warm.

9. 9

   Variation: For an extra calcium punch, try making this pudding with fortified orange juice instead of apple juice.

* Per serving · 4 servings · Values may vary.