APPLE RICE PUDDING
Tastes like rice pudding with apple pie filling added. For extra decadence, serve with caramel sauce on top!
Provided by Sonoran Sweetheart
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Melt butter in a small skillet over medium heat. Mix in brown sugar, cinnamon, salt, and nutmeg. Add apples; cook and stir until apples have softened, about 10 minutes. Set aside.
- Bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20 minutes.
- Stir 1 1/2 cups milk into rice mixture; cook until hot, 2 to 3 minutes. Add brown sugar and stir until well combined. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in cooked apples, remaining 1/2 cup milk, and beaten egg. Cook, stirring constantly, until heated through, about 2 minutes. Remove from heat and stir in butter and vanilla extract. Serve warm.
Nutrition Facts : Calories 202.7 calories, Carbohydrate 32.9 g, Cholesterol 36.8 mg, Fat 6.3 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 140.9 mg, Sugar 16.7 g
APPLE RICE PUDDING
A delicious sweet rice bake made with apples, cinnamon and raisins. This apple cinnamon rice casserole is beloved among children and adults.
Provided by Eva | Electric Blue Food
Categories Dessert Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Peel and grate the apples. Use 3 medium apples, or anything that yields 200 g of grated apples. Stir in 1 tsp sugar and 1 tsp cinnamon.
- Add grated apples to cooked rice, then stir in raisins.
- Transfer mixture to a casserole dish.
- Pour whipping cream over the mixture. Gently fluff the rice with a fork or spoon to let the cream penetrate through the rice.
- Sprinkle 1 tsp cinnamon and 1 tsp sugar all over the top of the casserole.
- Bake in the preheated oven at 200°C (390°F) for 20 minutes.
- Serve with extra cream, whipped cream, extra sugar or maple syrup (all optional).
Nutrition Facts : Calories 439 kcal, Carbohydrate 64 g, Protein 5 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 69 mg, Sodium 24 mg, Fiber 5 g, Sugar 16 g, ServingSize 1 serving
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.
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
RICE PUDDING WITH GREEN TEA APPLE SORBET AND CHILI PINEAPPLE
Steps:
- In a saucepan, heat the cream to a boil and add the rice, sugar, orange zest, cardamom pods, and vanilla bean. Stir rice mixture until it becomes thick and creamy. Cook for approximately 15 minutes.
- To make the chili pineapple, melt the sugar in a saute pan and caramelize. Add the pineapple slices and cook for approximately 3 minutes. Add the butter and the chili powder and cook an additional minutes. Set aside until ready to use.
- Combine the green tea and sugar in a saucepan and heat the mixture to dissolve the sugar completely in order to make a syrup. Add the apple puree and allow the syrup to cool completely. Add the egg white and process the sorbet in an ice cream machine. Store in freezer until ready to use.
- To make the tuilles, whip together the egg whites, egg, confectioners' sugar, and bread flour until they are blended well and smooth. Fold in the orange and lemon zest and allow the batter to rest overnight in the refrigerator. Spread the batter onto a greased and floured pan into half dollar sizes and bake for a couple of minutes until edges just begin to turn brown. Immediately remove from oven and allow to cool flat.
- To serve, spoon rice pudding on plate and top with chili pineapple slices. Using 2 tuilles, create a sandwich with a sorbet scoop between the tuilles. Place on plate and serve.
CRAN-APPLE RICE PUDDING
Rice pudding, so creamy and scrumptious all on its own, takes on an autumnal appeal when you add cinnamon-flavor dried cranberries and apples.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Bring 1 cup milk to boil in medium saucepan. Stir in rice, apples, cranberries and cinnamon; cover. Remove from heat. Let stand 5 min.
- Meanwhile, beat pudding mix and remaining milk in medium bowl with whisk 2 min.
- Add rice mixture to pudding; mix well. Cool slightly.
Nutrition Facts : Calories 170, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
APPLE CIDER RICE PUDDING WITH CANDIED PECANS
A sweet, appley and warmly spiced rice pudding is the perfect ticket for fall. This dessert is easy to make and is delicious served warm or cold.
Provided by Erin Jeanne McDowell
Categories dessert
Time 35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Start the rice pudding: In a medium pot, combine the milk, cider, rice, brown sugar, and salt over medium heat. Stirring frequently, heat the mixture to a simmer. Continue to simmer over medium-low heat, stirring frequently, until the rice is tender and absorbs most of the liquid and the liquid becomes thick, 25 to 30 minutes.
- While the pudding cooks, make the candied pecan topping: In a medium pot, combine the granulated sugar with the cinnamon, 1/4 cup water and a pinch of salt. Begin to heat over medium heat until the mixture melts, stirring gently occasionally.
- Cook the mixture, stirring frequently, until light golden brown and boiling. Continue cooking, swirling frequently without stirring, until golden brown and caramelized. Add the pecans and continue to cook over medium heat, stirring frequently to glaze and coat the nuts fully. Continue cooking, tossing, until the mixture no longer appears liquid and the nuts become more difficult to stir, 3 to 5 minutes. Remove from the heat, and stir in the cream and vanilla, stirring well to combine.
- Pour onto a parchment paper-lined baking sheet to cool completely, 10 to 15 minutes, then coarsely chop.
- Finish the rice pudding: When the rice pudding has reached the appropriate doneness, turn the heat to low, and stir in the cream, butter, and vanilla. Cook until the mixture is heated through, 2 to 3 minutes.
- Serve the rice pudding warm or pour it into a heatproof bowl, cover directly with plastic wrap and refrigerate until ready to serve cold. Serve dusted with cinnamon and topped with the coarsely chopped candied nuts.
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.
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