This apple rice pudding is a comforting, old-fashioned Autumn dish that may be served for breakfast, brunch, or dessert! It’s a terrific way to put leftover white rice to good use. This apple rice pudding is delicious and will make you feel like a real housewife!
- 2 cups cooked white rice such as Jasmine, from 2/3 cup uncooked
- 1/2 cup Panko crumbs, (plain dry breadcrumbs)
- 1 1/2 lbs granny smith apples (4 medium), peeled, cored, and diced 1/2″ thick
- 4 Tablespoon unsalted butter, (1/4 cup)
- 1/2 teaspoon ground cinnamon
- 1/3 cup granulated sugar
- 3 Tablespoon milk
- 1/4 cup raisins, white or brown raisins
- Heat the oven to 350 degrees Fahrenheit. On a 9 × 13 × 2″ casserole bread dish, butter the bottom, and edges.
- Place a medium pan on medium heat and dissolved in 4 Tablespoons of butter. As soon as the butter matures in the boil and gets a little warmed up, add half a cup of bread crumbs and my heart constantly until it’s a little toasty and golden brown, and then immediately lift it off the fire and leave it aside to prevent excessive cooking.
- In a large bowl, mix apple cubes with 1/3 sugar and 1/2 small cinnamon spoons, then my heart 2 cups cooked white rice and 1/4 cup raisins. Keep two big spoons of bread crumbs to decorate and move the remaining crumbs into the apple and rice mix. Spray 3 large spoons of milk over the mixture and move it to homogenize.
- Spread the mixture in a buttered casserole dish and sprinkle 2 tablespoons of reserved breadcrumbs over the top. Cover tightly with baking paper and bake at 350°F for about 35 minutes or until apples are soft.
To cook white rice:
(Option 1): In a medium sauce with an appropriate lid, combine 1 cup rice, 2 cups water, 1/2 of the salt, and 1 Tbsp butter. Then reduce the heat, cover, and cook in a cooler for 20 minutes (you should hear a sizzle with the lid on).
(Option 2): Follow a rice maker, usually combine 1 cup white rice, 1/2 cup water, 1/2 cup salt, and 1 Tbsp butter, with the lid on, and turn to set white rice.