Apple rice pudding is like a warm hug in a bowl—comforting and utterly irresistible. I stumbled upon this gem on a crisp autumn afternoon, the kind where the leaves crunch underfoot and the air smells like nostalgia. It’s the kind of dessert that makes you want to curl up with a good book, or maybe just a second helping.
Steps
- Preheat your oven to 350°F and generously butter the bottom and sides of a 9x13x2-inch baking dish.
- Melt 4 tablespoons of butter in a medium skillet over medium heat. Once the butter is bubbling and slightly browned, add 1/2 cup of breadcrumbs and stir constantly until they become golden brown. Remove from heat promptly to avoid burning.
- In a large mixing bowl, mix together diced apples, 1/3 cup of sugar, and 1/2 teaspoon of cinnamon. Add in 2 cups of cooked white rice and 1/4 cup of raisins, then stir in the toasted breadcrumbs, keeping aside 2 tablespoons for later use.
- Drizzle 3 tablespoons of milk over the mixture in the bowl and stir until everything is well combined.
- Spread the prepared mixture evenly into the buttered baking dish. Sprinkle the reserved 2 tablespoons of breadcrumbs over the top to create a crunchy layer.
- Cover the dish tightly with foil and bake in the preheated oven for about 35 minutes, or until the apples have softened.
Ingredients
- 4 tablespoons unsalted butter (1/4 cup), plus extra for greasing the casserole dish
- 1/2 cup plain dry breadcrumbs, such as Panko crumbs (use gluten-free if needed)
- 4 medium Granny Smith apples (approximately 1 1/2 pounds), peeled, cored, and diced into 1/2-inch pieces
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 2 cups cooked white rice, such as Jasmine rice (from 2/3 cup uncooked rice)
- 1/4 cup raisins (white or brown); alternatively, use chopped walnuts or pecans
- 3 tablespoons milk (any type)
Nutritional Values
Calories: 1686 kcal | Carbohydrates: 300g | Protein: 12g | Fat: 48g | Saturated Fat: 30g | Cholesterol: 126mg | Sodium: 264mg | Potassium: 1254mg | Fiber: 18g | Sugar: 138g | Vitamin A: 1860IU | Vitamin C: 22mg | Calcium: 216mg | Iron: 3.6mg
FAQ
- Can I make this Apple Rice Pudding gluten-free?
- Yes, you can easily make this Apple Rice Pudding gluten-free by using gluten-free breadcrumbs instead of regular ones.
- What type of rice is best for this recipe?
- Jasmine rice is recommended, but any type of cooked white rice will work well for this pudding.
- Can I substitute the raisins with something else?
- Absolutely, you can replace raisins with chopped walnuts or pecans for a different texture and flavor.
- How do I cook the rice for this pudding?
- You can either cook the rice on the stovetop by simmering it with water, salt, and butter, or use a rice cooker following its instructions, typically using a 1:1.5 ratio of rice to water.
- What can I add to enhance the flavor of the pudding?
- For an extra touch, try sprinkling toasted nuts or drizzling warm caramel sauce over the top before serving.
Tips
- Enhance Flavour with Browned Butter: Be sure to let the butter reach a light brown hue before adding the breadcrumbs. This will give your pudding a nutty, rich flavour that complements the apples and cinnamon beautifully.
- Customize with Add-ins: Feel free to swap out the raisins for chopped nuts like walnuts or pecans for added crunch. Alternatively, to make it more indulgent, consider topping with toasted nuts or a drizzle of caramel sauce before serving.
- Use the Right Rice: Opt for Jasmine rice or any other aromatic rice variety for a more fragrant pudding. Ensure the rice is cooked properly to avoid a mushy texture in the final dish.
- Seal for Moisture: Cover the casserole dish tightly with foil before baking. This helps to retain moisture, ensuring that the pudding comes out perfectly tender and not overly dry.
Equipment
- Rice Cooker – Useful for cooking rice if you prefer the convenience over stove-top cooking.
- 9x13x2″ Baking Casserole Dish – Essential for baking the pudding.
- Medium Skillet – Required for browning the butter and toasting the breadcrumbs.
