Cinnamon Apple Rice Pudding

1. 1

   Melt 2 tablespoons butter in a small skillet over medium heat. Add 1/4 cup brown sugar, cinnamon, salt, and nutmeg; stir. Add apples; cook and stir until the apples have softened, about 10 minutes. Set aside.

2. 2

   Bring water and rice to a boil in a medium saucepan. Lower the heat to medium-low, cover, and simmer until the rice is tender and the water is absorbed, about 20 minutes.

3. 3

   Stir 1 1/2 cups milk into the rice mixture; cook until hot, 2 to 3 minutes. Stir in 1/8 cup brown sugar until fully combined; cook until thick and creamy, 15 to 20 minutes.

4. 4

   Stir in the cooked apples, the remaining 1/2 cup milk, and the beaten egg; cook, stirring constantly, until heated through, about 2 minutes. Remove from the heat, then stir in 1 tablespoon butter and vanilla extract. Serve warm.

• Calories 179.04 kcal Moderate
• Protein 4.11 g Low Source
• Carbs 32.52 g Moderate
• Total Fat 3.71 g Low Source
• Saturated Fat 2.19 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 31.54 mg Moderate
• Sodium 43.85 mg Low Source
• Fiber 1.85 g Low Source
• Sugar 15.61 g High
• Added Sugar 1.87 g Low Source
• Calcium 84.94 mg Low Source
• Iron 0.11 mg Low Source
• Potassium 103.73 mg Low Source
• Vitamin A 50.4 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 1.04 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛