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Apple rice pudding is Autumn comfort food. It is loaded with apples, cinnamon, and a browned butter crunchy topping. A great way to use leftover white rice…
Ingredients [ For 6 to 8 people ] [ Preparation time : 15 minute – Cooking time : 30 minutes ]
- 4 Tbsp (1/4 cup unsalted butter)
- ½ cup plain dry breadcrumbs such as Panko crumbs*
- 4 medium (1½ lbs) granny smith apples, peeled, cored and diced ½” thick
- ⅓ cup granulated sugar
- ½ tsp ground cinnamon
- 2 cups cooked white rice such as Jasmine (from ⅔ cup uncooked) **see below
- ¼ cup raisins (white or brown raisins)
- 3 Tbsp milk
- Place a medium skillet over medium heat and melt in 4 Tbsp butter.
- Once butter is done bubbling and slightly browned, add ½ cup breadcrumbs 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, ⅓ cup sugar, and ½ tsp cinnamon, then stir in 2 cups cooked white rice and ¼ 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.