Rice pudding is like your favorite pair of sweatpants. It isn't pretty, but so comfortable. Rice pudding is the kind of dessert you make when the weather is rainy and you just want to curl up, watch a movie and eat something sweet. This apple walnut version makes the whole house smell like apple pie, without the work of apple pie. And if you have some leftover rice lurking around the fridge-bonus-you are halfway there.
Apple Walnut Rice Pudding
- 2 eggs, beaten
- 1/2 cup brown sugar
- 2 cups milk, lukewarm (I microwave mine for about a minute)
- 2 cups cooked rice
- 1 cup chopped apples (about 1 large apple)
- 1 teaspoon vanilla
- 1/4 teaspoon nutmeg
- 1/2-1 cup coarsely chopped walnuts
In a 1 quart casserole dish, beat eggs with a whisk. Add in sugar and beat to combine. Slowly add in the milk. Whisk to combine. Switch utensils-grab a spoon. Stir in nutmeg, cinnamon, and vanilla. Add in the rice. Finally, mix in the apples and walnuts.
Preheat the oven to 325 degrees. Now we are making a custard here, so get out a cake pan that is bigger then your casserole dish. Add 1 inch of water to the bottom. Place casserole dish in the cake pan. Bake, covered, for about 1 1/2 hours.