Description
This dessert has all the delicious flavors of an apple pie in a creamy rice pudding.
Ingredients
- 1 cup (190g) USA medium grain rice, rinsed and drained (I used calrose)
- 1 cup (250ml) water (for stovetop method only)
- 2 cups (240g) cooking apples, chopped (about 2 medium apples)
- 1/2 cup (100g) packed brown sugar
- 1 tsp (5ml) ground cinnamon
- 4 cups (1L) whole milk
- 1 tbsp (15ml) salted butter
- 1 tsp (5ml) vanilla extract
- 1 single store-bought refrigerated pie crust
Instructions
Pressure cooker method:
- Place the rice, apples, brown sugar, and cinnamon in your pressure cooker. Pour in the milk and stir everything together.
- Lock the lid and select the Porridge setting on High for 15 minutes.
- When the timer beeps, allow the pressure to release slowly for 10 minutes.
- After 10 minutes, press the Cancel button and open vent. When depressurized, open lid.
- The pudding will look curdled, not to worry. Gently stir in the butter and vanilla to break up the milk fat from the surface. The pudding will continue to thicken as it cools. Serve warm or cold with a few pie crust cookies.
Stovetop method:
- Place rice and 1 cup of water in a large saucepan. Cook over medium heat, covered, until water is absorbed.
- Stir in the apples, brown sugar, cinnamon and milk. Reduce the heat to low. Let simmer, uncovered, until thickened and rice is tender. Remove from heat. Gently stir in the butter and vanilla.
Pie crust cookies:
- On a lightly floured work surface, unroll your pie crust and cut into desired shapes. Bake as instructed on packaging. Let cool and serve with pudding.
Notes
The pressure cooker method is faster and it’s easier because you don’t have to watch over it. It yields a very thick rice pudding as shown in the pictures above.
The stovetop method takes longer and requires a little more attention, but it makes for smoother rice pudding. They both tastes the same, just differ in texture.