Name: Caramel Apple Rice Pudding
Ingredients: 6 cups whole milk, divided; 1/4 cup sugar; 1/4 cup soft caramel candies; 1/2 tsp salt; 1/2 cup long grain white rice (I use a heaping ½ cup); 2 tsp vanilla extract; 4 apples, cut lengthwise with the middles scooped out; 1/4 cup melted butter; 1/2 cup caramel syrup; Ground cinnamon, optional

Description

Serving rice pudding in a beautiful apple shell just makes it so much better.

Ingredients

Scale

6 cups whole milk, divided
1/4 cup sugar
1/4 cup soft caramel candies
1/2 tsp salt
1/2 cup long grain white rice (I use a heaping ½ cup)
2 tsp vanilla extract
4 apples, cut lengthwise with the middles scooped out
1/4 cup melted butter
1/2 cup caramel syrup
Ground cinnamon, optional

Cook Mode Prevent your screen from going dark

Instructions

In a large saucepan, combine 5 1/2 cups milk, sugar, caramel candies, and salt. Bring to a boil over medium-high heat.
Stir in rice and reduce heat to low. Be sure to adjust the heat so that it is at a gentle simmer.
Stirring occasionally, cook for 50-60 minutes. Mixture should thicken up to consistency of yogurt.
Once thickened, remove from heat and stir in vanilla.
Let cool and then refrigerate. The last 1/2 cup milk is stirred in just before serving.
Place apple halves on parchment-lined baking sheet and drizzle with butter. Roast at 375 degrees until the apples are completely cooked through, about 30 minutes. Let cool.
Stir remaining 1/2 cup milk into the rice pudding and fill each apple. Drizzle with caramel syrup and sprinkle with cinnamon before serving.