Karl’s Apple Butter Rice Pudding

Rice pudding has become a comfort dessert in our house. When one of my girls has had a rough day they ask for rice pudding. Over the years, I have made many variations—1, 2, 3, 4, 5, 6, 7, and 8.

Karl’s Apple Butter Rice Pudding

Karl’s Apple Butter Rice Pudding

This Christmas, my sister Karen—who has apple trees in her yard—sent us some apple butter. I decided to use in my next batch of rice pudding. Many recipes for rice pudding call for sugar, but when I use a jam in my rice pudding I usually do not add extra sugar.

Karl’s Apple Butter Rice Pudding

Ingredients

¾ cup uncooked Japanese short grained rice

2 cups low fat milk (I used lactose free)
½ cup Karen’s apple butter (or any apple butter)
¼ tsp. Kosher salt

2 eggs, beaten
½ cup half and half

4 Tbs. butter
1 tsp. vanilla

1 tsp. apple butter per serving

Directions

1. Put the rice in a rice steamer with two cups of water and cook until done.

Tip: If you do not have a rice steamer, you may use a pot to cook your rice. However if you make rice more than twice  a month it is really worth the connivance—set it and forget it. You may buy a small one for less than $20.

Note: This is more than the usual amount of water, but you want the rice to be a bit overcooked. This makes for a creamer final pudding.

2. While the rice is cooking, put the eggs into a large measuring cup and beat them well.

Tip: You need enough room in the measuring cup to hold some of the hot rice as you “temper” the egg mixture (see below).

Note: Like many dishes, like lemon curd, rice pudding is simply a custard with things added—I like custard, so I keep adding more.

3. Blend the half cup of cream into the eggs and set the mixture aside.

4. Put the two cups milk, the apple butter, and salt into a medium saucepan and bring it to a simmer.

5. Stir in the cooked rice and simmer, over medium low heat, until thickened, about 15-20 minutes.

Tip: Stir constantly and scrape the bottom of the pot to prevent scorching.

Note: Rough handling releases more of the starch from the rice and also makes for a creamer rice pudding.

6. Spoon some of the hot rice into the egg/milk mixture to temper it.

Tip: You want your eggs to turn into a custard, not scrambled eggs.

Note: I mix the eggs in a 2 cup measuring cup and then add a few tablespoons of hot rice at a time, mixing it in, before adding a few more for a total of about ¾ of a cup.

7. Stir the warmed egg mixture into the rice in the pot.

8. Continue cook, stirring roughly and constantly, for 8-10 more minutes, until thick and creamy.

9. Remove the pot from the heat, and stir in the butter and vanilla.

10. Serve warm in individual bowls with a teaspoon of apple butter on top.

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Filed under California Fusion, Desserts & Treats

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