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Ingredients

2 tablespoons butter ¼ cup brown sugar ½ teaspoon ground cinnamon ¼ teaspoon salt 1 pinch ground nutmeg 2 apples - peeled, cored, and finely chopped 1 ½ cups water ¾ cup uncooked short-grain white rice 2 cups milk ⅛ cup brown sugar 1 egg, beaten 1 tablespoon butter ½ teaspoon vanilla extract

Nutrition Info

202.7 calories carbohydrate: 32.9 g cholesterol: 36.8 mg fat: 6.3 g fiber: 1.5 g protein: 4.1 g saturatedFat: 3.7 g servingSize: - sodium: 140.9 mg sugar: 16.7 g transFat: : - unsaturatedFat: : -

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.

8 servings

Tastes like rice pudding with apple pie filling added. For extra decadence, serve with caramel sauce on top!