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Apple Pie Rice Pudding

This rice pudding is rich and creamy and has everything you could ever want in a traditional rice pudding. But then I went and added the perfect fall flavors of rice pudding, which puts this delicious treat over the edge!
 

Ingredients

For the rice pudding:

  • 2 3/4 cup heavy cream
  • 2/3 cup uncooked short grain white rice
  • Pinch of salt
  • 1 egg
  • 1/3 cup dark brown sugar
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/3 cup raisins

For the caramelized apples:

  • 2 large Honeycrisp apples you can also use green apples, but honeycrisp are the perfect combo of tart and sweet!!, peeled and cut into 1/2 inch cubes
  • 3 tbsp unsalted butter
  • 1/4 tsp cinnamon
  • 3 tbsp dark brown sugar

Instructions

For the rice pudding:

  • In a medium-sized, heavy-bottomed pot, combine the heavy cream, rice, and salt and bring to a boil over high heat. Watch the mixture carefully so it does not flow over!
  • Once the mixture is at a boil, reduce the heat to low and simmer until the rice is tender - about 20-25 minutes. Stir frequently to make sure that the rice is not sticking to the bottom. A
  • As you stir and the rice cooks, it will release starch that will thicken the mixture. After the 20-25 minutes, the mixture should resemble rice pudding. 
  • While the rice cooks, in a separate bowl whisk together the egg, brown sugar, and vanilla extract. Mix thoroughly until combined. 
  • When the rice is finished cooking, slowly add about 1/2 cup of the hot rice mixture, one tablespoon at a time, and whisk vigorously with the egg to temper it. Make sure that you are constantly whisking the mixture so you don't end up with scrambled eggs.
  • Once the eggs are tempered, add the rice and egg mixture bag into the pot with the rest of the rice pudding. 
  • Stir for about 5 to 10 minutes until the mixture is thickened. When it is ready, if you pull your wooden spoon along the bottom of the pot, it will leave a streak behind as the rice pudding slowly fills the area back in. 
  • Once the pudding is ready, remove from the heat and stir in the cinnamon and vanilla. 
  • If you prefer your rice pudding cold (I do!!) you can now put the mixture in the refrigerator to cool down while you prep the apples.  

For the caramelized apples:

  •  In a large pan, melt the butter over medium heat.
  • Once the butter is melted add the sugar and stir until it begins to melt - about 1 minute.
  • Add the apples and sauté until the apples are brown, tender, and some of their juices have drained in the pan - about 10 minutes.
  • You can either top your rice pudding with this mixture or just mix it right in! I do both because you can never have too many caramelized apples.