Diet: Gluten-Free, Vegetarian
We have created a delicious dumpling of tart skin and soft, creamy flesh with a warm, gooey rice pudding and a drizzle of dulce de leche – if you want even more sweetness. So simple you can make it on a Wednesday night, and so pretty you could bake a tray of them as a holiday side dish.
Ingredients
- 1 medium sized, firm apple
- ⅓ cup cooked white rice
- 1 teaspoon wild rice (optional)
- 1 Tablespoon dried cranberries or cherries
- 1 Tablespoon golden raisins or currants
- A pinch of cinnamon
- A pinch of ginger powder
- A pinch of nutmeg
- ½ cup sweetened condensed milk
Directions
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Preheat oven to 300°F.
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Wash apple and cut the top, leaving as much apple as possible, but still exposing the flesh.
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Using a melon baller or small spoon, gently scoop out the apple flesh to create a small bowl inside. Do not remove all the flesh, just enough to allow for stuffing. Set apple aside and transfer apple flesh to medium sized bowl.
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Using a fork, crush apple flesh into small bits. Add cooked white rice, wild rice, dried cranberries and golden raisins, cinnamon, ginger powder and nutmeg. Fold all ingredients together.
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Add half of the ½ cup of sweetened condensed milk to the rice and apple mixture and mix well.
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Place hollow apple in a shallow baking dish and stuff the rice mixture to overflowing into the apple.
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Add 1 Tablespoon of water to the bottom of the pan dish and cover with foil.
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Bake for 20 minutes. Remove foil and allow the apple to cool before serving.
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Drizzle the remaining sweetened condensed milk onto the apple to serve, or consider whipped cream as an alternative.