apples!

Back in early October, my fiance and I went apple picking out near Asheville, NC and acquired quite a bit of apples. I’ve been making various things with them, some note-able, most not. A lot of the apples were just eaten as is.. But! Since I’m going to be out of town until like a day before Thanksgiving and since there were only like a dozen apples left, I decided to make Apple Cinnamon Rice Pudding!

I know I’ve showcased rice pudding before.. but this is even better than the last one.

I used my regular rice pudding recipe but made a few tweaks to it.

Apple Cinnamon Rice Pudding

5 cups soy milk (plus more to your liking)

2/3 cup brown rice

5 shredded apples

¼ tsp salt

½ cup sugar

1 tsp vanilla

½ tsp cinnamon

½ cup raisins

Combine everything but the raisins in a large pot. Cook on medium high heat until bubbly and then switch the heat to low. Simmer until the rice is tender and there’s still a good amount of liquid/creaminess (I found with the brown rice that it took wayyyyyyyyyyyyyyyyyy longer than with the white rice. In fact, I ended up just shutting the heat off and calling it done with some of the rice kernels kind of crunchy.. it seriously cooked for over 2 hours. I had to keep adding soy milk too and probably added an additional cup). Add the raisins and cook until desired tenderness and creaminess. Devour immediately.

I still enjoy my rice pudding with a pad of butter on top, the saltiness balances the sweetness.

Tomorrow, I’ll have another post about what we had for dinner tonight… it was absolutely amazing and blew my mind.

Bon Appetit!

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