If you’re looking for a comforting and nutritious dessert that’s also perfect for breakfast, look no further than Apple Cinnamon Brown Rice Pudding.
This wholesome treat combines the natural sweetness of apples with the warmth of cinnamon and the hearty goodness of brown rice.
It’s a delightful dish that’s sure to become a family favorite. So, let’s get cooking!
- 1 cup brown rice
- 2 cups water
- 2 cups milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter bn 4for a dairy-free option)
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Cook the Brown Rice
Rinse the brown rice under cold water until the water runs clear.
In a large saucepan, combine the rinsed rice and 2 cups of milk.
Bring the mixture to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for about 30-35 minutes, or until the rice is tender and the liquid is absorbed.
Stir occasionally to prevent sticking.
2. Prepare the Apple Compote
In a separate saucepan, melt the butter over medium heat.
Add the diced apples, brown sugar, ground cinnamon, and nutmeg (if using).
Cook for about 5 minutes, stirring occasionally, until the apples are tender and slightly caramelized.
Add the water and simmer for an additional 5 minutes until the sauce thickens slightly.
Remove from heat and set aside.
3. Finish the Rice Pudding
Once the rice is cooked, add the remaining 2 cups of milk, granulated sugar, ground cinnamon, and salt.
Cook over low heat, stirring constantly, for about 15-20 minutes or until the mixture thickens to your desired consistency.
Remove from heat and stir in the vanilla extract.
4. Combine and Serve
To serve, spoon a generous portion of the rice pudding into individual bowls.
Top each serving with a generous spoonful of the apple compote.
Garnish with additional ground cinnamon or a dollop of whipped cream if desired.
|Apple Cinnamon Brown Rice Pudding
|1 hour and 15 minutes
|1 hour and 30 minutes
Estimated Nutrition Per Serving
- Calories: 290 kcal per serving
- Protein: 5g
- Carbohydrates: 58g
- Dietary Fiber: 3g
- Sugars: 28g
- Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 15mg
- Sodium: 175mg
There is something about this brown rice pudding that instantly elicits from me a contented sigh and satisfied smile; some special quality that other dishes simply cannot rival. Perhaps it is the serendipitous synthesis of chewy brown rice, creamy milk, and subtly sweet fruit – of both the fresh and dried varieties – that makes this pudding so delightful; perhaps it is the knowledge that I’m feeding my body food that is as healthy as it is delicious.
That’s right. Healthy rice pudding. Just like the brown rice pudding I posted here. This version of my favorite breakfast/dessert hybrid is made with the classic trio of apples, cinnamon, and raisins (does it get any cozier than that?). I used 2% milk for this recipe, which resulted in an extra luscious pudding; but 1% (or non-dairy milk of your choice) would be a fine substitution.
I like to prepare a large batch on Sunday and enjoy it throughout the week. A warm (reheated) bowl of brown rice pudding is incentive enough to leave the comfy confines of my bed on a cold Monday morning, but sporadic spoonfuls straight from the chilled contents in the fridge have been known to occur ;).
Now if you’ll excuse me, a soup spoon is calling my name…