2020 has been the year of comfort food. From whipped coffees in the spring, to the sour bread and banana bread trends of the summer, people have been baking, cooking, and feasting on food that is good for the soul, as well as the stomach. As we ease into the holiday season, many of us will be enjoying the welcome break from work, and hopefully being able to (safely) see friends and family. I’m delighted to be collaborating with SuperFresh Growers again this winter, and will be bringing you a few more recipes as the season goes on.
This simple rice pudding recipe is perfect for cozy dinners, or to devour during a movie marathon. It is packed full of those beloved winter spices – cinnamon, nutmeg, allspice and cardamom, and of course some incredible Autumn Glory Apples. Still in their prime in mid-November, these sweet, crisp apples are the perfect addition to this family favourite – the sharp but syrupy apples cut through the creamy rice pudding and pair perfectly with a sprinkle of chopped dates or figs.
2 cups of jasmine rice, cooked.
4 Autumn Glory Apples
2 cups of milk (this recipe works really well with oat milk!)
1 and ½ cups of soft brown sugar
1 tbsp ground cinnamon
2 tsp ground ginger
2 tsp ground nutmeg
2 tsp ground allspice
1 tsp ground cardamom
½ cup of chopped dates
Maple syrup to taste
Cook jasmine rice until soft before scooping into a large pan. Break down any large clumps.
Add the milk and sugar, and cook on a medium heat until the rice is separated and milk has reduced.
Grate in four Autumn Glory Apples, leaving the skin on if you wish.
Slowly stir in the spices, being sure to blend well and evenly distribute throughout the mixture. Keep stirring until the milk is almost absorbed before pouring into mason jars or bowls.
Serve with a sprinkling of more cinnamon, chopped dates and a generous drizzle of maple syrup.
This has been a paid sponsored post. Autumn Glory Apples provided products, all recipes, reviews and images are mine.
Autumn Glory Apples are available now at your local Kroger store.