Apple Rice Recipes

Steps:

• Melt butter in a small skillet over medium heat. Mix in brown sugar, cinnamon, salt, and nutmeg. Add apples; cook and stir until apples have softened, about 10 minutes. Set aside.
• Bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20 minutes.
• Stir 1 1/2 cups milk into rice mixture; cook until hot, 2 to 3 minutes. Add brown sugar and stir until well combined. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in cooked apples, remaining 1/2 cup milk, and beaten egg. Cook, stirring constantly, until heated through, about 2 minutes. Remove from heat and stir in butter and vanilla extract. Serve warm.

Steps:

• Heat a Dutch oven over low heat and add the oil. Add the onions and sweat until translucent, 8 to 10 minutes. Increase the heat to medium, add the apples, tossing well, and cook until they start to brown. Add the rice and thyme. Cook for 1 to 2 minutes, then add the chicken stock, apple juice, butter, vinegar and some salt and bring to a simmer. Cover, reduce the heat to low and cook until the rice is tender, about 20 minutes.
• Fluff with a fork and adjust the salt as needed.

Steps:

• Steam or boil diced apples until very tender, about 30 minutes. Drain if necessary and mash or puree until you have your desired consistency. Let cool, then place in a sealed container in the fridge until ready to use.
• Meanwhile, place your egg in a small pot and cover with cold water. The water should be about an inch or so higher than the egg. Cover the pot with a lid. Over high heat, bring your egg to a rolling boil.
• Remove from heat and let stand for 12 minutes.
• Drain water and immediately run cold water over egg until cooled. Rapid cooling helps prevent a green ring from forming around the yolks.
• Peel egg and place in a bowl. Mash very well and set aside.
• Prepare baby rice cereal according to package directions, mixing until you have your desired consistency.
• Combine mashed egg with 1/4 cup (60 mL) apple puree and 2 Tbsp (30 mL) prepared baby rice cereal in a bowl. Mash together well until you have your desired consistency. Add a little breast milk or formula to thin if you like.

Steps:

• Start cooking the rice according to box directions, but leave out the seasonings.
• In a large pan over medium heat, cook the sausage until it's about halfway done.
• Add the apples, onions, garlic, carrot, and nuts.
• If the sausage has not released enough grease to coat all the ingredients, add butter.
• When the sausage is done and the apples and onions are beginning to caramelize, add the brown sugar and sprinkle with cinnamon, reducing heat to low.
• When the rice is done, add the rice to the pan with the sausage mixture and add enough butter to coat the rice, and additional brown sugar and cinnamon to taste.
• Cook, stirring occasionally, until all the rice is coated with the butter and sugar and the ingredients are mixed well.
• It should be a fairly sticky consistency.

Steps:

• Preheat oven to 350°F.
• Lightly oil a 1-1/2 quart casserole or spray with a nonstick cooking spray.
• In a large bowl, combine all ingredients.
• Mix well.
• Spoon into prepared pan.
• Cover tightly and bake 45 minutes.
• Serve hot.

Steps:

• In a medium saucepan, melt butter and saute onion and apples over medium heat until soft. Add apple juice, increase heat to high, and bring to a boil. Stir in rice. Cover and remove from heat. Let stand for 5 minutes. Remove cover and stir in toasted almonds. Serve.

Steps:

• Wash rice and drain.
• Add apple juice and water in large saucepan.
• Add margarine and dry onion soup mix.
• Bring saucepan to a simmer.
• Add rice. Stir.
• Cover. Turn heat to low. Cook until liquid is absorbed. Cooking time is about 15 to 20 minutes.

Steps:

• In 4 small dessert bowls or glasses, layer the rice pudding, apple sauce and blackberries, finishing with a few blackberries on top. Scatter with the brown sugar and leave in the fridge for 10 mins until the sugar has melted. You can also make up to 2 hrs ahead and keep covered in the fridge.

Steps:

• In a microwave or in a large saucepan over low heat, melt marshmallows and oil; stir until smooth. Remove from heat; stir in cereal and dried apples. Shape 1/2 cup mixture into an apple-shape. Insert stick into center and let cool to room temperature. Melt caramels according to package directions. Spread caramel onto apples and set on waxed paper to cool.

Steps:

• Preheat oven to 350 degrees.
• Combine eggs, sugar, sour cream, milk, cinnamon and salt.
• Stir in raisins, apple and rice; spoon mixture into greased baking dish.
• Combine brown sugar, flour, cinnamon and butter, sprinkle over rice mixture.
• Bake uncovered 45 minutes.
• Serves 8.

Steps:

• Core apple and cut into bit size pieces.
• Melt butter in sauté pan.
• Add apple and sauté for 3-4 minutes.
• Add remaining ingredients and heat through.
• Serve in a bowl with cream or milk.

Steps:

• Cook and stir meat in hot oil in large skillet on medium-high heat 5 min. or until done.
• Add apples, broccoli and onions; cook 3 to 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in dressing; cook 1 min.
• Stir in water and rice. Bring to boil; cover. Remove from heat; let stand 5 min. Fluff with fork.