Apple Rice Pudding

UPDATE: We submitted this Apple Rice Pudding recipe to a rice contest that was hosted by Think Rice and The Feed Feed. We are beyond thrilled and honored to announce that this recipe was one of three main prize winners.

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apple rice pudding

A Seasonal Variation on the classic rice dessert

This is a seasonal variation on the classic rice pudding. My sister and I used to love rice pudding when we were growing up. My mother used to make a very simple recipe with just milk and sugar and topped with cocoa powder. I actually never made rice pudding until now. My creamy rice pudding with bourbon glazed apples is a bit jazzed up and boasts of Fall harvested apple and cinnamon flavors. It is sweet, creamy and the bourbon glazed apples just add another sweet dimension. Not bad for my first attempt.

INGREDIENTS

 For the Rice Pudding

whole milk – do not substitute with low fat or fat free.

heavy whipping cream - whipped

rice – we used jasmine rice, you can use other types of rice, just be aware that there may be cooking variations. Read the instructions on the rice package and make sure you have the appropriate liquid to rice measurements. In this case, milk is the liquid.

condensed milk – give the rice pudding a sweet creamy unique flavor, similar to dulce de leche.

brown sugar – light brown sugar is suggested, you can use dark brown sugar if that’s all you have. Note, the pudding may have a slightly more molasses flavor.

vanilla extract – pure vanilla extract, never use imitation vanilla extract.

cinnamon - powdered

salt – sea salt, or any other salt. Do not use coarse salt.

For the Bourbon Glazed Apples

apples peeled – any variety or mix of varieties will work just fine. We used a mix of apples from our Fall apple haul.

brown sugar - light brown sugar is suggested, you can use dark brown sugar if that’s all you have. Note, the pudding may have a slightly more molasses flavor.

butter – unsalted butter.

Bourbon – any brand is fine.

cinnamon – powder.

How to make rice pudding?

Instructions for Creamy Rice Pudding

Place milk, rice, brown sugar, vanilla extract, cinnamon and salt into a sauce pan and bring to a boil. Reduce to simmer and let simmer uncovered for about 30 minutes or until rice is soft. Stir occasionally.

Once cooked, remove from heat and let cool completely.

Place heavy cream into a bowl and whip with an electric mixer until whipped cream has formed.

Once the rice is completely cooled, mix in the whipped cream and condensed milk. You should have a creamy sweet consistency.

Instructions for Bourbon Glazed Apples

Place brown sugar and butter into a sauté pan and cook on medium/high heat until sugar is melted.

Add apples and cook for 6-7 minutes or until apples become soft. Add bourbon and cinnamon. Let cool.

Transfer rice pudding into serving dishes and layer or top with bourbon glazed apples. Ready to serve. Can be refrigerated for 2-3 days.

You may also like to try my Dragon Fruit Chia Seed Pudding, vie the RECIPE.