Before Pumpkin Season takes hold (it officially begins October 1st in my humble opinion), let's celebrate Apple Season to the hilt with this amazing caramel apple rice pudding. This is what Fall is all about, and since the first day of Fall is tomorrow, you need to make this today!!
You can use any white rice, I prefer Jasmine. You can use any apple, too, but I like Fuji. And here's the beauty of this rice pudding, you can cook it until the rice is chewy or soft and the apple can still have a bit of a bite to them or they can be almost mushy - you get to choose!
This is serious comfort food and it really hits the spot on a cold, rainy Northwest day - or whatever kind of day you're having. One bite of this will remind you of home and grandma and picking apples off the tree and everything you're missing. Trust me, this one's a keeper.
Caramel Apple Rice Pudding - Pots and Pins
2 cups water
1 cup white rice
1 cup brown sugar
1 cup whole milk
1 stick (1/2 cup) butter
1 egg
pinch of salt
1 large apple, chopped, Fuji, Gala or Honeycrisp
1 teaspoon vanilla
Cinnamon sprinkle to garnish
In medium size saucepan bring 2 cups water to a boil, add rice, bring back to a boil then reduce heat to low and cook for 15 minutes. Meanwhile, in another medium saucepan combine brown sugar, milk, butter, egg, and salt and whisk together over medium heat until butter and sugar are completely melted. Stir in chopped apple, cook, stirring occasionally, over medium heat for 10 minutes. When rice is done, remove from heat and stir into sauce, stirring until mixed well, and cook for an additional 10 minutes or until apples and rice are as tender as you like. Remove from heat and stir in vanilla. Serve hot or warm with a sprinkle of cinnamon on top, if desired.
