Creamy, Apple Cinnamon Rice Pudding is the ideal fall treat. It’s warm and comforting and full of classic fall flavors – cinnamon and apple. I use brown rice in this dish. Not only is it considered a whole grain, it contains more overall nutrition than white rice as well. When you’re carb-loading, you might as well be healthy about it!
Brown rice does tend to result in a less creamy rice pudding than white rice, but once you add the cooked apple that’s called for in this recipe, you won’t notice a difference. The apples are my secret weapon in the creaminess department; you’ll love it. This rice pudding is best eaten warm and immediately after making it, but it will keep for a few days in the fridge. When reheating the rice pudding, add a splash of milk to the pudding to loosen it a bit. That creamy texture will come right back.
To make my Creamy Apple Cinnamon Rice Pudding, add one cup of rinsed brown rice to a medium-sized, thick-bottomed pot along with three cups of whole milk, ¼ cup of granulated sugar and a pinch of kosher salt. Heat the milk until it starts to bubble around the sides of the pot, then reduce the heat and simmer the milk and rice for about 85 – 90 minutes or until most of the milk is absorbed and the rice is tender. Stir occasionally and reduce the heat further if you notice it starting to boil. If the milk boils, it may curdle. You don’t want that.
While the rice cooks, heat up two tablespoons of butter in a small saucepan. Peel, core and chop one large apple into small cubes. Add it to the pot of melted butter along with one teaspoon of cinnamon, one tablespoon of brown sugar and one tablespoon of honey. Stir, the apples then cover the pot. Cook over medium to medium-low heat for about eight minutes or until the apples are soft and the sugars are brown and bubbly. Turn off the heat and set the apple mixture aside.
When the rice is nearly done, that is, it’s tender with just a small amount of milk remaining in the pot, it’s time to add the egg. Crack one large egg into a small bowl and whisk it until well mixed. Temper the egg by adding a scoop of hot milk and rice to the egg, stirring constantly. Add one additional scoop of hot milk and rice to the egg and stir a bit more. Take the pot of rice off the heat and then tip the bowl of tempered egg into the pot of rice and whisk vigorously for 30 seconds. The rice will turn thick and creamy. Last, stir one teaspoon of vanilla, one tablespoon of honey and the reserved apple mixture into the rice pudding. Serve immediately. This recipe makes 6-8 portions. Not only is this rice pudding delicious, it’s inexpensive to make and feeds a crowd. You can’t get much more delicious than that! Happy Fall!
Apple Cinnamon Rice Pudding
Ingredients
- 1 cup rinsed brown rice
- 3 cups milk
- ¼ cup granulated sugar
- pinch of kosher salt
- 2 tbsp butter
- 1 large apple, chopped into small cubes
- 1 tsp ground cinnamon
- 1 tbsp honey, plus 1 more tbsp (divided)
- 1 tbsp brown sugar
- 1 egg
- 1 tsp vanilla
Instructions
- Add the rice, milk, granulated sugar and salt to a medium, thick-bottomed saucepan and heat to almost a boil. Reduce heat, cover and simmer for 85-90 minutes or until the rice is tender and the milk is almost completely dissolved. Check on the rice periodically, stir and reduce the heat if the milk starts to boil. You want it barely simmering (not boiling).
- While the rice cooks, heat up two tablespoons of butter in a small saucepan. Add the chopped apple to the pot along with the cinnamon, brown sugar and honey. Stir, then cover and cook the apple until soft, about 8 minutes. Once cooked, remove the pot from the heat and set aside.
- When the rice is nearing done, crack one egg into a separate bowl and whisk. Temper the egg by adding a scoop of hot rice and milk to the egg, stirring continuously. Add one more scoop of hot rice and milk and stir again. Remove the pot of rice from the heat then pour the egg mixture into the pot whisking vigorously and continuously for 30 seconds. The rice will get thick and creamy.
- Last, add the vanilla, remaining honey and reserved apple mixture to the rice pudding. Stir to combine. Serve immediately. This recipe makes 6-8 servings.
