Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Combine Rice ingredients in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes, or until rice is cooked.
While rice is cooking, melt Butter in a skillet over medium heat and cook until browned and fragrant. Add Apples and cook for 5-7 minutes, until softened. Stir in Maple syrup, Cinnamon, and Nutmeg and cook for another 2 minutes.
In a separate bowl, whisk together Milk, Heavy cream, and Vanilla extract.
Pour the cooked rice into the prepared baking dish. Top with the apple mixture. Pour the milk mixture evenly over the rice and apples.
Bake for 20-25 minutes, or until golden brown and bubbly. Let cool slightly before serving.
Ingredients
6
1 cup195 gBasmati rice
2 cups475 mLChicken broth
1/2 tsp2.5 mLSalt
3375 gHoneycrisp apples- peeled, cored, and sliced
3 tbsp45 mLButter
1/4 cup50 gMaple syrup
1 tsp5 mLCinnamon
1/4 tsp1.25 mLNutmeg
1/2 cup120 mLWhole milk
1/4 cup60 mLHeavy cream
1 tsp5 mLVanilla extract
Equipment
9x13 inch baking dish
Saucepan
Skillet
Whisk
Instructions
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Combine Rice ingredients in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes, or until rice is cooked.
While rice is cooking, melt Butter in a skillet over medium heat and cook until browned and fragrant. Add Apples and cook for 5-7 minutes, until softened. Stir in Maple syrup, Cinnamon, and Nutmeg and cook for another 2 minutes.
In a separate bowl, whisk together Milk, Heavy cream, and Vanilla extract.
Pour the cooked rice into the prepared baking dish. Top with the apple mixture. Pour the milk mixture evenly over the rice and apples.
Bake for 20-25 minutes, or until golden brown and bubbly. Let cool slightly before serving.
Comments