Apple Rice Pudding

Ingredients

Apples:

• 2 tablespoons butter
• ¼ cup light brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 pinch ground nutmeg
• 2 apples – peeled, cored, and finely chopped

Rice Pudding:

• 1 1/2 cups water
• 3/4 cup uncooked short-grain white rice
• 2 cups milk
• 1/8 cup white granulated sugar
• 1 egg, beaten
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract

Directions

1. 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.
2. 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.
3. Stir 1 1/2 cups milk into rice mixture; cook until hot, 2 to 3 minutes. Add 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.