APPLE RICE PUDDING
Tastes like rice pudding with apple pie filling added. For extra decadence, serve with caramel sauce on top!
Provided by Sonoran Sweetheart
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 202.7 calories, Carbohydrate 32.9 g, Cholesterol 36.8 mg, Fat 6.3 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 140.9 mg, Sugar 16.7 g
GRAMMA'S APPLE BREAD PUDDING
This bread pudding is the ultimate in comfort food from Gramma's kitchen. It is great for using up bread and apples. Enjoy!
Provided by MESHEL
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
- In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
- In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
- Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
- While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.
Nutrition Facts : Calories 430 calories, Carbohydrate 58.8 g, Cholesterol 52 mg, Fat 20 g, Fiber 1 g, Protein 5.6 g, SaturatedFat 4.3 g, Sodium 372 mg, Sugar 46.7 g
APPLE PUDDING
A recipe that was handed down through the years from Mother to Daughter. It's just a simple and easy 'Apple Pudding' recipe. When you are in a hurry and have very few staples on hand, you may want to give this dessert a try. That is the basic recipe and good for the times of depression when extras are scarce. Serve either hot or cold. It is good plain but better with milk, cream, whipped cream or lemon sauce.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Toss apples with flour, sugar and salt and place in a 9x9 inch baking dish. Pour enough milk into dish to come almost to the top of the apples, but not cover them.
- Bake in preheated oven 45 minutes, until apples are tender.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 60.2 g, Cholesterol 6.5 mg, Fat 1.9 g, Fiber 3.5 g, Protein 3.6 g, SaturatedFat 1.1 g, Sodium 34.8 mg, Sugar 51.5 g
EASIEST RICE PUDDING
The starch in Arborio rice -- typically used for risotto -- makes this pudding extra creamy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.
- Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.
Nutrition Facts : Calories 202 g, Fat 8 g, Protein 6 g, SaturatedFat 4 g
THE BEST APPLE PUDDING
This is my favourite apple dessert. This recipe came from my mother and we had this many times growing up. Use enough apples to generously cover the bottom of the dish. So Yummy!
Provided by bert2421
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Slice peeled apples into a greased 8x8 baking dish; sprinkle with cinnamon.
- Cream shortening, sugar and egg together; then add milk alternately with dry ingredients.
- Add vanilla.
- Spread over apples.
- Combine all sauce ingredients and boil for 5 minutes.
- Pour over batter and bake 35- 45 minutes at 350.
Nutrition Facts : Calories 677.4, Fat 18.6, SaturatedFat 6.2, Cholesterol 64.8, Sodium 405.1, Carbohydrate 125.1, Fiber 4.2, Sugar 92.5, Protein 6.4
APPLE PIE BREAD PUDDING RECIPE BY TASTY
Here's what you need: bread, eggs, milk, vanilla extract, cinnamon, granny smith apples, brown sugar, cornstarch, vanilla ice cream, caramel sauce
Provided by Tasty
Categories Desserts
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (175°C).
- Slice the bread into ½ inch (1 cm) cubes.
- In a large bowl, combine the eggs, milk, vanilla, and cinnamon, stirring until smooth.
- Add the bread and stir until the bread cubes have evenly absorbed the milk mixture.
- Spread the bread evenly in a 9-inch (23-cm) round baking pan.
- In a large bowl, combine the apples, brown sugar, and cornstarch, mixing until evenly combined.
- Spread the apples evenly on top of the bread.
- Bake for 40 minutes, until edges are brown.
- Cool, slice, then serve with vanilla ice cream and caramel sauce!
- Enjoy!
Nutrition Facts : Calories 554 calories, Carbohydrate 118 grams, Fat 8 grams, Fiber 5 grams, Protein 9 grams, Sugar 90 grams
APPLE RICE PUDDING
Make and share this Apple Rice Pudding recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
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.
APPLE CINNAMON RICE PUDDING
This came from the milk calendar. Make sure you use short grain rice for this recipe to get a creamy pudding. The long grain rice won't cook properly and the pudding won't thicken. The apples and cinnanmon are a nice change from plain rice pudding.
Provided by Sweet PQ
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a deep pan, melt the butter over medium-high heat. Add the apples, half of the sugar, the cinnamon and salt. Cook, stirring, until apples are softened (about 5 minutes). Remove the apples to a bowl.
- Put the pan back on medium-high heat. Stir in the rice and sugar.
- Whisk the flour into the milk and slowly stir into the rice. Heat until steaming, stirring often.
- Reduce heat to low. Cover and simmer for about 25 minutes (until rice is very tender). Make sure you stir occasionally.
- Stir in the apples and vanilla. Cool slightly and serve, or chill, and serve cold (the pudding thickens more as it cools). Sprinkle with added cinnamon, if desired.
Nutrition Facts : Calories 330.2, Fat 9.8, SaturatedFat 6, Cholesterol 33.2, Sodium 256.7, Carbohydrate 52.3, Fiber 2.6, Sugar 19.9, Protein 8.1
APPLE RICE PUDDING
This is lovely dessert. You can use it many ways, as a simple rice pudding or a simple applesauce or use it in its entirety as Apple Rice Pudding.
Provided by Lorrie in Montreal
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- PUDDING:.
- Place milk, rice, sugar and salt in a large saucepan. Bring to a boil, cover and reduce heat. Cook until rice is tender and creamy-about 25-30 minutes.
- SAUCE:.
- In another saucepan, combine apples, sugar, raisins, cinnamon and water. Cook covered, over low heat until apples are tender, about 20 minutes. Mash using a potato masher if desired.
- Spread half the hot rice in a buttered, shallow baking dish. Cover with applesauce, then top with remaining rice. Sprinkle with bread crumbs and dot with butter. Place under a preheated broiler for a few minutes until bread crumbs are golden.
- Serve warm or cool.
Nutrition Facts : Calories 437, Fat 9, SaturatedFat 5.4, Cholesterol 29, Sodium 190.8, Carbohydrate 84.8, Fiber 4.2, Sugar 51.1, Protein 7.5
CARAMEL APPLE PUDDING
Whipped cream desserts are a light and lovely affair, especially at the end of a big meal like Thanksgiving. Some people love crunch, but the particular joy of this pudding lies in its voluptuous softness, as it needs to sit in the fridge overnight for the layers to cohere: vanilla cookies, caramel-fried apples and salted cinnamon whipped cream. It's an airy fall dream in dessert form.
Provided by Eric Kim
Categories parfaits and trifles, dessert
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the caramel apples: Melt the butter in a large skillet over medium heat. Add the apples, lemon juice, brown sugar, cinnamon and salt and cook, stirring occasionally, until the apples are tender and the liquid is reduced but saucy with the consistency of chunky applesauce, 15 to 20 minutes. Set aside to cool slightly.
- Meanwhile, make the whipped cream: In a large bowl, using a large whisk or an electric mixer, whisk the cream, brown sugar, cinnamon and salt until soft peaks form. (When you lift the whisk out of the bowl and turn it whisk-side up, a peak of cream should flop over onto itself.) Don't overbeat; you're looking for a soft-set whipped cream that drapes rather than plops.
- Assemble the pudding: In a medium bowl or other serving vessel (preferably clear), arrange one-third of the vanilla wafers at the bottom, top with half of the caramel apples, then spread with half of the whipped cream. Repeat these layers once more and end with a final sprinkle of crushed vanilla wafers on top. (If you want crunch, save this final sprinkle for right before serving.) Cover and refrigerate until the cookies are soft, about 8 hours and up to 24 hours.
RICE PUDDINGS WITH CARAMEL GALA APPLES
Provided by Dorie Greenspan
Categories Milk/Cream Rice Dessert Kid-Friendly Apple Fall Simmer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- For puddings:
- Bring 3 cups water and 1/4 teaspoon salt to boil in heavy large saucepan. Add rice and boil 10 minutes. Drain rice; discard cooking water. Rinse saucepan. Combine milk and sugar in same saucepan; bring to boil over medium-high heat, stirring until sugar dissolves. Add rice; reduce heat to medium and simmer until rice is very tender, most of milk is absorbed, and pudding is thickened but still creamy and reduced to scant 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Stir in vanilla extract. Transfer rice pudding to medium bowl. Press plastic wrap onto surface of pudding; let pudding cool to room temperature. Refrigerate until cold. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
- For caramel apples:
- Peel apples; quarter through stem end and remove core. Cut each apple quarter into 4 slices, then cut slices crosswise into thirds. Combine sugar and lemon juice in medium nonstick skillet. Stir over medium-high heat until sugar dissolves and syrup is medium amber color, occasionally swirling skillet, 3 to 4 minutes. Remove from heat; add butter to skillet and swirl until melted (mixture may bubble vigorously). Return skillet to medium heat; add cider and pinch of salt and bring to boil. Add apples and simmer until tender, stirring often, about 6 minutes. Add 1/2 cup whipping cream and boil until sauce thickens slightly, about 2 minutes. Transfer apples with caramel sauce to heatproof bowl. Cool caramel apples until lukewarm or room temperature. DO AHEAD: Caramel apples can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until just warm before using.
- Divide half of caramel apples among 6 Martini glasses or lowball glasses. Top each with rice pudding, dividing equally. Top with remaining caramel apples, dividing equally. Garnish each with dollop of whipped cream, if desired, and serve.
APPLE RICE PUDDING FOR A RICE COOKER
My husband LOVES rice pudding. I like using my appliances for everything, and have taken to modifying everything I can for the appliances that do all the work. here is a really good one. My DH tends to like alot of texture in his stuff. you can leave out the apples and raisins if you prefer and it turns out just as great. NOTE: when you look in there, it may look like it is over cooking. it is an illusion. Just stir it up.
Provided by HappySphinx
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the rice, salt, 3 cups of boiling water, raisins, apples, and nutmeg. in the rice maker.
- Tell the rice cooker to 'cook'.
- When the rice cooker says it is done or switches to 'warm', stir in the condensed milk, vanilla, and butter.
- Tell the rice cooker to 'cook' again.
- When it switches to 'warm' again or says it is done cooking, evaluate.
- If there is too much liquid in your rice pudding for your preference, you can tell the cooker to 'cook' again.
- garnish with cinnamon.
Nutrition Facts : Calories 754.4, Fat 20.7, SaturatedFat 12.8, Cholesterol 64.3, Sodium 529, Carbohydrate 131.5, Fiber 4.2, Sugar 82.6, Protein 12.5
APPLE BREAD PUDDING
Categories Dairy Egg Fruit Dessert Bake Low Fat Vegetarian Back to School Currant Apple Fall Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Lightly butter 9-inch-diameter glass pie dish. Cut each bread slice into 4 squares. Arrange half of bread squares in single layer in prepared dish. Melt 2 teaspoons butter in large nonstick skillet over medium heat. Add apples; sauté 5 minutes. Sprinkle with 2 tablespoons sugar; sauté until apples are golden, about 6 minutes. Arrange apples atop bread in dish. Sprinkle with currants. Top with remaining bread squares in single layer.
- Bring milk to simmer in small saucepan. Whisk eggs and remaining 6 tablespoons sugar in medium bowl to blend. Gradually whisk in hot milk, then vanilla and cinnamon. Pour over bread and apple mixture. Let stand until milk mixture is almost absorbed, occasionally pressing down on bread with spatula to submerge, about 30 minutes.
- Preheat oven to 350°F. Place pie dish in roasting pan. Add enough hot water to roasting pan to come halfway up sides of pie dish. Bake bread pudding until top is golden and custard is set, about 40 minutes. Remove from water. Serve warm or at room temperature.
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