An OREO® fan’s dream, these pancakes. With a glass of milk, please!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons butter
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 pinch ground nutmeg
- 2 apples – peeled, cored, and finely chopped
- 1 ½ cups water
- ¾ cup uncooked short-grain white rice
- 2 cups milk
- ⅛ cup brown sugar
- 1 egg, beaten
- 1 tablespoon butter
- ½ teaspoon vanilla extract
Instructions
- 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 brown 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.
Nutrition Facts
| Calories | 203 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 141 mg |
| Sugars | 17 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Came out amazing. I did add more vanilla, cinnamon, and nutmeg than the recipe called for. But 5 stars. Very good.
I used precooked brown rice that I had leftover from making Chinese food. I had more than what the recipe called for, double in fact, so I just doubled the recipe here and there as needed. I used more cinnamon and nutmeg than what the recipe called for and substituted the gala apples for honeycrisp ones that I had at home already. Having the precooked rice cut my time in half. It smells great and the taste is similar to an apple pie and using the brown rice keeps me within my diet plan.
12.17.19 Followed this recipe to the letter, and the only thing I might try next time is using another type of rice. The short grain rice cooked up a bit too mushy for me, so the texture was just a bit different from the typical rice pudding I’m used to (but this totally could be personal taste). On the positive side, this was very, very tasty. Thanks for sharing your recipe