Apple Rice Pudding Recipe
- 4 Tbsp unsalted butter, (1/4 cup)
- 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
Prep: 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.
*Use gluten free bread crumbs to make this gluten free
**To Cook white rice:
(Option 1): In a medium saucepan with well fitting lid, combine 1 cup rice, 2 cups water, 1/2 tsp salt and 1 Tbsp butter. Bring to a boil then reduce heat, cover and cook at a simmer 20 minutes (you should here faint hissing with the lid on).
(Option 2): Follow rice maker, typically combining 1 cup white rice with 1 1/2 cups water, 1/2 tsp salt and 1 Tbsp butter, cover with lid and turn on the white rice setting.