Caramel Apple Rice Pudding

Is there a fire in the fireplace? Did someone offer a tiny nightcap of brandy? Did the chef of the house mention dessert? If the answer to at least two of these questions is yes, consider this delicious hybrid of baked apple, caramel, and rice pudding. Perfect for fall, the hour-long simmering of the rice pudding pays off big time in this mouthwatering finale to a grand autumn meal.

Tips for Making Rice Pudding  

Making your pudding is all about timing and proportion. You don’t want to get thick, soupy pudding, so make sure you’re rinsing the rice under cold water until the water runs clear. This removes excess starch and prevents the pudding from becoming too gummy. And don’t overcook, stop cooking when the rice is tender but still slightly firm, as it will continue to thicken as it cools.

Caramel Apple Rice Pudding

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• Author: Anna Franklin

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Description

Serving rice pudding in a beautiful apple shell just makes it so much better.

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Ingredients

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• 6 cups whole milk, divided
• 1/4 cup sugar
• 1/4 cup soft caramel candies
• 1/2 tsp salt
• 1/2 cup long grain white rice (I use a heaping ½ cup)
• 2 tsp vanilla extract
• 4 apples, cut lengthwise with the middles scooped out
• 1/4 cup melted butter
• 1/2 cup caramel syrup
• Ground cinnamon, optional

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Instructions

1. In a large saucepan, combine 5 1/2 cups milk, sugar, caramel candies, and salt. Bring to a boil over medium-high heat.
2. Stir in rice and reduce heat to low. Be sure to adjust the heat so that it is at a gentle simmer.
3. Stirring occasionally, cook for 50-60 minutes. Mixture should thicken up to consistency of yogurt.
4. Once thickened, remove from heat and stir in vanilla.
5. Let cool and then refrigerate. The last 1/2 cup milk is stirred in just before serving.
6. Place apple halves on parchment-lined baking sheet and drizzle with butter. Roast at 375 degrees until the apples are completely cooked through, about 30 minutes. Let cool.
7. Stir remaining 1/2 cup milk into the rice pudding and fill each apple. Drizzle with caramel syrup and sprinkle with cinnamon before serving.

Recipes and Styling by Anna Franklin
Photography by Dave Bryce
With Support from Buy Fresh Buy Local Western PA

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