- 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
- 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
- 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 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.