Apple Rice Pudding Recipe
Apple rice pudding is Autumn comfort food. It is loaded with apples, cinnamon and a browned butter crunchy topping. A great way to use leftover white rice!
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.comIngredients
- 4 Tbsp unsalted butter ((1/4 cup), plus more to grease the casserole)
- 1/2 cup Panko crumbs* ((plain dry breadcrumbs))
- 1 1/2 lbs granny smith apples (4 medium) (peeled, cored and diced 1/2" thick)
- 1/3 cup granulated sugar
- 1/2 tsp ground cinnamon
- 2 cups cooked white rice such as Jasmine (from 2/3 cup uncooked **see below)
- 1/4 cup raisins (white or brown raisins)
- 3 Tbsp milk
Steps
Preheat oven to 350˚F. Butter bottom and sides of 9x13x2" baking casserole dish
Place medium skillet over medium heat and melt in 4 Tbsp butter. Once butter is done bubbling and slightly browned, add 1/2 cup bread crumbs and stir constantly until lightly toasted and golden brown then immediately remove from heat and set aside to prevent overcooking.
In a large mixing bowl, combine diced apples, 1/3 cup sugar and 1/2 tsp cinnamon, then stir in 2 cups cooked white rice and 1/4 cup raisins. Reserve 2 Tbsp bread crumbs for topping and stir remaining bread crumbs into apple/rice mixture. Drizzle 3 Tbsp milk over the mixture and stir until combined.
Spread the mixture into the buttered casserole dish and sprinkle reserved 2 Tbsp bread crumbs over the top. Cover tightly with foil and bake at 350˚F for about 35 minutes or until apples are tender.
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