Best 6 Rice Puddings With Caramel Gala Apples Recipes

RICE PUDDINGS WITH CARAMEL GALA APPLES

Steps:

• For puddings:
• Bring 3 cups water and 1/4 teaspoon salt to boil in heavy large saucepan. Add rice and boil 10 minutes. Drain rice; discard cooking water. Rinse saucepan. Combine milk and sugar in same saucepan; bring to boil over medium-high heat, stirring until sugar dissolves. Add rice; reduce heat to medium and simmer until rice is very tender, most of milk is absorbed, and pudding is thickened but still creamy and reduced to scant 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Stir in vanilla extract. Transfer rice pudding to medium bowl. Press plastic wrap onto surface of pudding; let pudding cool to room temperature. Refrigerate until cold. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
• For caramel apples:
• Peel apples; quarter through stem end and remove core. Cut each apple quarter into 4 slices, then cut slices crosswise into thirds. Combine sugar and lemon juice in medium nonstick skillet. Stir over medium-high heat until sugar dissolves and syrup is medium amber color, occasionally swirling skillet, 3 to 4 minutes. Remove from heat; add butter to skillet and swirl until melted (mixture may bubble vigorously). Return skillet to medium heat; add cider and pinch of salt and bring to boil. Add apples and simmer until tender, stirring often, about 6 minutes. Add 1/2 cup whipping cream and boil until sauce thickens slightly, about 2 minutes. Transfer apples with caramel sauce to heatproof bowl. Cool caramel apples until lukewarm or room temperature. DO AHEAD: Caramel apples can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until just warm before using.
• Divide half of caramel apples among 6 Martini glasses or lowball glasses. Top each with rice pudding, dividing equally. Top with remaining caramel apples, dividing equally. Garnish each with dollop of whipped cream, if desired, and serve.

APPLE RICE PUDDING

Steps:

• Melt butter in a small skillet over medium heat. Mix in brown sugar, cinnamon, salt, and nutmeg. Add apples; cook and stir until apples have softened, about 10 minutes. Set aside.
• Bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20 minutes.
• Stir 1 1/2 cups milk into rice mixture; cook until hot, 2 to 3 minutes. Add brown sugar and stir until well combined. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in cooked apples, remaining 1/2 cup milk, and beaten egg. Cook, stirring constantly, until heated through, about 2 minutes. Remove from heat and stir in butter and vanilla extract. Serve warm.

RICE PUDDING WITH CARAMEL APPLES (DORIE GREENSPAN)

Steps:

• To make the rice pudding. Bring about 3 cups of water and the salt to a boil in a medium to large saucepan. Stir the rice and boil for 10 minutes. Drain, and rinse out the pan.
• Put the milk and sugar in the pan and bring to a boil. Stir in the rice, reduce the heat to medium/medium-low, and cook at a steady simmer, stirring frequently. Pay particular attention at the beginning, because the milk has a tendency to bubble up exuberantly and will bubble over even in a tall pot if you don't catch it and stir it down in time. Stir in the vanilla at the end.
• To make the apples. Cut the apples into 1/4 inch thick slices and then cut each piece crosswise. Sprinkle the sugar in the center of a medium nonstick skillet. Moisten with a splash of lemon juice and then turn the heat to medium high. When the sugar melts, bubbles and start to color, either tilt the pan or stir the sugar with a fork or wooden spoon. As soon as the sugar is a nice amber color, pull the pan away from the heat. Stand away, because the mixture will splatter, and add the butter, swirling to mix it inches.
• Put the skillet on medium heat, pour in the cider, and add the salt. Bring the cider to a boil, then add the apples. cook, stirring often for 5 minutes, or until the apples are tender. Pour in the heavy cream and boil for 1 minute more, then turn the apples and caramel sauce into a heatproof bowl and allow to cool. The apples are ready to serve when they are just slightly warm or at room temperature. (Don't taste them as soon as they're cooked: the caramel is very hot.).
• Put a little of the caramel sauce in the bottom of each bowl or glass (Martini glasses look great), top with rice pudding, and finish with apples and a little more sauce. If you'd like, add a dollop of whipped cream.

RICE PUDDING WITH SEA SALT-CARAMEL SAUCE

Steps:

• Bring milk, rice, and kosher salt to a boil in a medium saucepan, then reduce heat to low. Simmer uncovered, stirring occasionally, until mixture has the texture of creamy porridge, 30 to 35 minutes. Stir in 2 tablespoons sugar and vanilla. Transfer to a bowl and let cool completely.
• Meanwhile, in another medium saucepan, stir together remaining 3/4 cup sugar and corn syrup. Cover and cook over medium-high heat until sugar has dissolved and mixture boils, about 5 minutes. Uncover; continue boiling, swirling pan occasionally until mixture turns amber, 3 to 4 minutes more (if crystals start to form, brush down sides of pan with a wet pastry brush).
• Carefully add 1/2 cup cream in a steady stream (it will bubble vigorously). Remove from heat, add flaky sea salt, and stir until smooth. Let cool completely.
• Whisk remaining 3/4 cup cream to soft peaks; fold into cooled rice pudding. Cover and refrigerate until cold, at least 2 hours (and up to 2 days). Serve rice pudding in bowls with caramel sauce, pistachios, dried fruits, toffee, and fresh berries on the side.

CARAMEL RICE PUDDING

Steps:

• Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray.
• Mix all ingredients except sugar and cinnamon in cooker.
• Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed.
• Stir pudding occasionally.
• Sprinkle with sugar and cinnamon.
• Serve warm.

CARAMEL RICE PUDDING

Steps:

• Bring a small saucepan of water to the boil, add the rice and cook it for 2 minutes. Strain and set aside.
• Split the vanilla pod in half lengthways and scrape out the seeds. Place the pod and seeds in a large saucepan with the milk, sugar and salt and heat to a gentle simmer. Pour in the rice and stir well. Cover and simmer for 30-40 minutes, stirring occasionally to make sure the rice doesn't stick to the bottom of the pan. Remove from the heat when all the liquid is absorbed and the rice is tender.
• Remove the vanilla pod. Add the egg yolks, return to the hob and heat gently for a few more minutes, stirring occasionally. Remove from the heat, stir in the butter and leave to cool.
• To make the caramel sauce, heat the sugar in a saucepan over a medium heat. Keep an eye on it and stir frequently to ensure the sugar doesn't burn. When the sugar has melted remove the pan from the heat, leave to cool for about a minute, then slowly pour in the cream and stir until you have a smooth sauce.
• Pour the rice pudding into individual small serving dishes. Serve the caramel sauce on the side for guests to add their own.