Apple Rice Pudding Recipe

Apple Rice Pudding Recipe

Fixings
4 Tbsp (1/4 glass unsalted spread)
½ glass plain dry breadcrumbs, for example, Panko crumbs*
4 medium (1½ lbs) granny smith apples, peeled, cored and diced ½" thick
⅓ glass granulated sugar
½ tsp ground cinnamon
2 glasses cooked white rice, for example, Jasmine (from ⅔ container uncooked) **see underneath
¼ glass raisins (white or dark colored raisins)
3 Tbsp drain

Directions
Prep: Preheat stove to 350˚F. Spread base and sides of 9x13x2" preparing goulash dish
Place medium skillet over medium warmth and dissolve in 4 Tbsp spread. When spread is finished percolating and somewhat seared, include ½ glass bread morsels and blend always until gently toasted and brilliant dark colored at that point instantly expel from warmth and put aside to avert overcooking.
In a vast blending dish, join diced apples, ⅓ glass sugar and ½ tsp cinnamon, at that point mix in 2 mugs cooked white rice and ¼ container raisins. Save 2 Tbsp bread scraps for garnish and blend remaining bread pieces into apple/rice blend. Sprinkle 3 Tbsp drain over the blend and mix until joined.
Spread the blend into the buttered meal dish and sprinkle saved 2 Tbsp bread morsels over the best. Cover firmly with thwart and heat at 350˚F for around 35 minutes or until the point that apples are delicate.

Notes
*Use gluten free bread pieces to influence this gluten to free
**To Cook the white rice:
(Choice 1): In a medium pan with well fitting cover, join 1 glass rice, 2 containers water, ½ tsp salt and 1 Tbsp spread. Heat to the point of boiling at that point diminish warmth, cover and cook at a stew 20 minutes (you ought to here black out murmuring with the top on).

(Choice 2): Follow rice producer, commonly consolidating 1 glass white rice with 1½ mugs water, ½ tsp salt and 1 Tbsp margarine, cover with top and turn on the white rice setting.