APPLE CINNAMON RICE PUDDING
This came from the milk calendar. Make sure you use short grain rice for this recipe to get a creamy pudding. The long grain rice won't cook properly and the pudding won't thicken. The apples and cinnanmon are a nice change from plain rice pudding.
Provided by Sweet PQ
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a deep pan, melt the butter over medium-high heat. Add the apples, half of the sugar, the cinnamon and salt. Cook, stirring, until apples are softened (about 5 minutes). Remove the apples to a bowl.
- Put the pan back on medium-high heat. Stir in the rice and sugar.
- Whisk the flour into the milk and slowly stir into the rice. Heat until steaming, stirring often.
- Reduce heat to low. Cover and simmer for about 25 minutes (until rice is very tender). Make sure you stir occasionally.
- Stir in the apples and vanilla. Cool slightly and serve, or chill, and serve cold (the pudding thickens more as it cools). Sprinkle with added cinnamon, if desired.
Nutrition Facts : Calories 330.2, Fat 9.8, SaturatedFat 6, Cholesterol 33.2, Sodium 256.7, Carbohydrate 52.3, Fiber 2.6, Sugar 19.9, Protein 8.1
APPLE RICE PUDDING
Make and share this Apple Rice Pudding recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Combine eggs, sugar, sour cream, milk, cinnamon and salt.
- Stir in raisins, apple and rice; spoon mixture into greased baking dish.
- Combine brown sugar, flour, cinnamon and butter, sprinkle over rice mixture.
- Bake uncovered 45 minutes.
- Serves 8.
RICE PUDDINGS WITH CARAMEL GALA APPLES
Provided by Dorie Greenspan
Categories Milk/Cream Rice Dessert Kid-Friendly Apple Fall Simmer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- For puddings:
- Bring 3 cups water and 1/4 teaspoon salt to boil in heavy large saucepan. Add rice and boil 10 minutes. Drain rice; discard cooking water. Rinse saucepan. Combine milk and sugar in same saucepan; bring to boil over medium-high heat, stirring until sugar dissolves. Add rice; reduce heat to medium and simmer until rice is very tender, most of milk is absorbed, and pudding is thickened but still creamy and reduced to scant 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Stir in vanilla extract. Transfer rice pudding to medium bowl. Press plastic wrap onto surface of pudding; let pudding cool to room temperature. Refrigerate until cold. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
- For caramel apples:
- Peel apples; quarter through stem end and remove core. Cut each apple quarter into 4 slices, then cut slices crosswise into thirds. Combine sugar and lemon juice in medium nonstick skillet. Stir over medium-high heat until sugar dissolves and syrup is medium amber color, occasionally swirling skillet, 3 to 4 minutes. Remove from heat; add butter to skillet and swirl until melted (mixture may bubble vigorously). Return skillet to medium heat; add cider and pinch of salt and bring to boil. Add apples and simmer until tender, stirring often, about 6 minutes. Add 1/2 cup whipping cream and boil until sauce thickens slightly, about 2 minutes. Transfer apples with caramel sauce to heatproof bowl. Cool caramel apples until lukewarm or room temperature. DO AHEAD: Caramel apples can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until just warm before using.
- Divide half of caramel apples among 6 Martini glasses or lowball glasses. Top each with rice pudding, dividing equally. Top with remaining caramel apples, dividing equally. Garnish each with dollop of whipped cream, if desired, and serve.
APPLE RICE PUDDING
This is lovely dessert. You can use it many ways, as a simple rice pudding or a simple applesauce or use it in its entirety as Apple Rice Pudding.
Provided by Lorrie in Montreal
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- PUDDING:.
- Place milk, rice, sugar and salt in a large saucepan. Bring to a boil, cover and reduce heat. Cook until rice is tender and creamy-about 25-30 minutes.
- SAUCE:.
- In another saucepan, combine apples, sugar, raisins, cinnamon and water. Cook covered, over low heat until apples are tender, about 20 minutes. Mash using a potato masher if desired.
- Spread half the hot rice in a buttered, shallow baking dish. Cover with applesauce, then top with remaining rice. Sprinkle with bread crumbs and dot with butter. Place under a preheated broiler for a few minutes until bread crumbs are golden.
- Serve warm or cool.
Nutrition Facts : Calories 437, Fat 9, SaturatedFat 5.4, Cholesterol 29, Sodium 190.8, Carbohydrate 84.8, Fiber 4.2, Sugar 51.1, Protein 7.5
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