Apple Rice Pudding
Rice Pudding with Bourbon Glazed Apples - A seasonal version of the classic rice.
Ingredients
Rice Pudding
- 2 cups whole milk
- 1 cup heavy whipping cream
- ¾ cup rice
- ¼ cup condensed milk
- ¼ cup brown sugar
- ½ tsp vanilla extract
- ¼ tsp cinnamon
- ¼ tsp salt
Bourbon Glazed Apples
- 2 cups apples pealed and cubed
- 2 tbsp brown sugar
- 1 tbsp butter
- 1 tbsp bourbon
- ¼ tsp cinnamon
Instructions
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.
Bourbon Glazed Apples
- Place brown sugar and butter into a sautee 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.