Vanilla Apple Baked Dessert Rice

Vanilla Apple Baked Dessert Rice

You know how I feel about leftovers. I hate throwing out food. I think it comes from my Midwestern upbringing in which my parents and relatives urged me to clean my plate. It might also come from a short period of time in China when I was between jobs and living on very little money and didn’t always have enough to eat more than one meal a day. That kind of thing gets to you. It also makes you appreciate everything you have A LOT. Anyway, I had 3 cups of leftover rice from making too much for the Jamaican Veggie Burgers the other day and thought a dessert recipe using rice would be a blast to create. I decided to do a version of apple crisp using rice instead of oats. This would be great a la mode using some creamy French vanilla ice cream or with a Zorro-like zip of vanilla icing across the top. We ate ours plain, and it was still tasty.

Vanilla Apple Baked Dessert Rice
1 Braeburn apple, cored, peeled and cut into small chunks
1 tablespoon butter
dash of nutmeg, to taste
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 tablespoon raw sugar
1/2 to 3/4 cup vanilla vodka
1 1/2 cups cooked rice
splash of spiced rum
raw sugar, optional

1. Melt butter in a small saucepan and cook apples over medium heat till browned, stirring often, adding in nutmeg, cinnamon, ginger and raw sugar as you cook them.
2. Add vanilla vodka to the saucepan and stir to coat apples.
3. Throw your cooked rice into the saucepan and stir to combine.
4. Continue cooking till the mixture absorbs most of the liquid.
5. Transfer the rice and apple mixture to two small ovenproof bowls.
6. Splash a dash of rum over the top of the rice and apple mixture and add a light coating of raw sugar, if you’re using it.
7. Bake in a toaster oven at 250F (or on “medium toasted”) for 7-10 minutes, or till the sugar on top caramelizes and browns.

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