Description
Serving rice pudding in a beautiful apple shell just makes it so much better.
Ingredients
Scale
- 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
Instructions
- In a large saucepan, combine 5 1/2 cups milk, sugar, caramel candies, and salt. Bring to a boil over medium-high heat.
- Stir in rice and reduce heat to low. Be sure to adjust the heat so that it is at a gentle simmer.
- Stirring occasionally, cook for 50-60 minutes. Mixture should thicken up to consistency of yogurt.
- Once thickened, remove from heat and stir in vanilla.
- Let cool and then refrigerate. The last 1/2 cup milk is stirred in just before serving.
- 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.
- Stir remaining 1/2 cup milk into the rice pudding and fill each apple. Drizzle with caramel syrup and sprinkle with cinnamon before serving.