eat make read

A while back I made these oh-so-good pancakes with caramelized apples and it got me wondering what else I could sneek those delicious apples into. Then it came to me as I was flipping through last months Bon Appetit and saw rice pudding with caramel apples. That sounded pretty dang good, but perhaps I could tweak it a bit and create my own version with the carmelized apples. That’s what I did and it was awesome.

I don’t think I’ve ever made rice pudding before but I have made my fair share of risotto; it turns out that rice pudding is pretty much a sweet risotto. Instead of crisping the rice with a little olive oil like I usually do I gave it a quick boil in water, then I let it soak in whole milk. **sidenote/brainstorm- I think it might be kind of delicious if you crisped it with some olive oil, then perhaps even some apple cider. just an idea-** I added a cinnamon stick and half a vanilla bean to the milk and rice so I could infuse the rice with those flavors. About 40 minutes later most of the liquid had been absorbed into the rice so I let it cool and popped it in the fridge and left it there overnight.

When it came time to cook up the apples I used my pancake recipe as a starting place and then kept experimenting. I put a little butter and a little sugar in the pan and let it start melt together. I tossed the apples in the pan, making sure to coat them with the mixture. Then I added some brown sugar because it seemed like the right thing to do (it was!) and then some apple cider. After a while my apples smelled delicious and caramely and I was ready to try them out. I pulled the rice pudding out of the fridge and started layering. First a few apples, then a hearty serving of rice pudding all topped off with more apples.

Yummmm! The apples are so sweet and caramely (without actually having thick caramel) and perfectly soft while still keeping their texture. The rice pudding is cool and creamy, with hints of cinnamon and vanilla in each spoonful. Put them together and it’s a little piece of heaven. I think it could be even better though if you use the rice pudding shortly after making it while it’s still warm… I’m just imagining it now and it’s tempting me to make it all over again. Ahhh, so much experimenting, so little time.

rice pudding with caramelized apples
makes 2-3 servings

rice pudding
1 1/2 cup water
1/4 cup arborio rice (risotto)
2 cups whole milk
3 Tablespoons sugar
1 cinnamon stick
1/2 vanilla bean
dash of salt

…………………………………………..

caramelized apples
1 apple, cut into 1/2 inch cubes
1 Tablespoon butter
1 Tablespoon sugar
2 Tablespoons brown sugar
2 Tablespoons apple cider

1
In a small saucepan, bring water with a dash of salt to boil. Add the rice and cook for about 10 minutes.
2
Drain the rice and set aside.
3
Combine milk and sugar and bring to a boil.
4
Add rice, cinnamon stick and vanilla bean.
5
Turn heat down to medium and let the rice simmer until most of the liquid has been absorbed, stirring occasionally, about 40 minutes.
6
Remove rice from heat and let cool. Refrigerate if not using immediatley. (Can be kept in the fridge up to 2 days)
7
To make the apples: Melt the butter and white sugar in a large skillet.
8
Add the apples, stirring to coat. Add the brown sugar and cook until melted.
9
Add the cider and let it cook down.
10
Keep heating the apples until they’re nice and brown and soft to the touch but not mushy, about 10-15 minutes.
11
Remove from heat and layer with the rice pudding. Eat up!