- 3 cups (750 mL) water, divided
- 1 cinnamon stick
- ½ cup (125 mL) short-grain rice
- 1 cup (250 mL) apple juice
- 1/3 cup (75 mL) loosely packed brown sugar
- 1 tsp (5 mL) vanilla
- ¼ tsp (1 mL) ground nutmeg
- 2 eggs, beaten
- 1/3 cup (75 mL) currants, washed, or raisins
- In a large saucepan, bring 2 cups (500 mL) of the water and cinnamon stick to a boil over high heat. 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.
- Stir in the remaining 1 cup (250 mL) water, apple juice, brown sugar, vanilla and nutmeg. Cook, covered, over low heat until rice is creamy, about 10 minutes.
- Beat in eggs and currants. Cook, stirring, until thickened and creamy, about 2 minutes. Discard cinnamon stick. For best flavor, serve warm.
- Variation: For an extra calcium punch, try making this pudding with fortified orange juice instead of apple juice.