Fall for Fall with Apple + Cinnamon Rice Pudding

Fall is officially here, which means it’s time to embrace cooler climates, layered looks, and seasonal spices. Before you blow your budget on that pumpkin latte to get in the spirit, check out what Tess Masters has whipped up for us this week! Tess, AKA The Blender Girl, is a genius when it comes to bringing second life to our leftovers, and her recipe for Apple Cinnamon Rice Pudding is no exception. Her cinnamon goodness will have the whole family feeling warm and fuzzy.

While cinnamon is certainly available (and enjoyed) year-round, there’s something about this particular spice that makes it especially comforting during the Autumn and Winter months. As if it wasn't enough to be delightful and delicious, cinnamon also has added health benefits! Cinnamon has been shown to help with:

• Regulating blood sugar
• Boosting brain activity
• Lowering bad (LDL) cholesterol levels
• Soothing a sore throat
• Relieving an upset stomach

With all that it has to offer, you don't have to feel guilty enjoying this versatile rice pudding recipe for a delicious breakfast or dessert!

Apple + Cinnamon Rice Pudding

(Makes 4-6 servings; use organic ingredients when possible)

Ingredients

1/4 cup pure maple syrup (plus an additional 3 tablespoons)

¼ cup  water

½ cup chopped apple peels or apple pulp from juicing

1 apple, cored, and cubed (peeled if desired)

1 cup canned coconut milk (shake, then pour)

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

3 cups cooked short-grain brown rice (soft but not mushy)

1/4 cup raisins

1 cup unsweetened almond milk (or other milk)

Instructions

1. In a saucepan over high heat, bring the 1/4 cup of maple syrup and the water to a boil (this should take about 30 seconds). As soon as the mixture bubbles, reduce the heat to medium-low and stir in the apple peels/apple pulp and apples.

2. Cook the apples for about 10 minutes, stirring occasionally, until they soften slightly but remain mostly firm.

3. While the apples are cooking, put the coconut milk, the remaining 3 tablespoons of maple syrup, the vanilla, and cinnamon into your blender and blast on medium-high for about 10 seconds, until combined.

4. Add 11/2 cups of the rice and process on medium-low for a few seconds, until creamy but rustic. (If you’re using a high-speed blender, be careful of overdoing it; you don’t want a completely smooth blend here, and it can happen quickly. The pudding will be goopy if you overblend. If you’re using a conventional blender, your machine will let you know when the mixture is ready; it’ll thicken and be difficult to blend.)

5. Add the blended mixture and the raisins to the cooked apples and stir to combine.

6. Stir in 1/2 cup of the almond milk and the remaining 11/2 cups of cooked rice.

7. Reduce the heat to low and simmer for about 5 minutes, until the mixture thickens slightly. Stir in the remaining 1/2 cup of almond milk and simmer for 5 minutes more, until you have your desired consistency (I take my rice pudding off the heat as soon as the liquid has been absorbed).

8. Tweak the maple syrup to taste.

9. Serve warm, at room temperature, or even chilled; add 2 tablespoons to 1/4 cup (60ml) milk if you serve it chilled, to soften it up.

~Tess Masters

Tess Masters (theblendergirl.com) is a presenter, cook, and author of The Blender Girl cookbook and The Blender Girl Smoothies app.