Tastes like rice pudding with apple pie filling added. For extra decadence, serve with caramel sauce on top!
Ingredients
- butter: 2 Tbsp
- brown sugar: 0.25 cup
- ground cinnamon: 0.5 tsp
- salt: 0.25 tsp
- pinch ground nutmeg: 1 piece
- apples - peeled, cored, and: 2 piece (chopped)
- ½ cups water: 1 piece
- uncooked short-grain white rice: 0.75 cup
- milk: 2 cups
- brown sugar: 0.125 cup
- egg: 1 piece (beaten)
- butter: 1 Tbsp
- vanilla extract: 0.5 tsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
