Baked Pumpkin Apple Rice Pudding

Ingredients

• 3 1/2 cups apple cider
• 1/2 cup water
• 1 cup uncooked Riceland long-grain white rice
• 5 cinnamon sticks
• 1 tsp. ground cloves
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. nutmeg
• 2 cups milk
• 1 (12-ounce) can evaporated milk
• 1 (14-ounce) can sweetened condensed milk
• 10 ounces pumpkin butter
• 1 tsp. salt
• 1 Tbsp. vanilla extract

Crumble Topping

• 3/4 cup brown sugar
• 3/4 cup gluten free flour
• 1 tsp. ground cinnamon
• 1/4 tsp. salt
• 1 pinch ground cardamom
• 1/2 cup unsalted butter
• 3/4 cup rolled oats

Preparation

1. In an 8-quart dutch oven, soak rice, apple cider, water, cinnamon sticks, cloves, ground cinnamon, ginger, and nutmeg for about 1 hour.
2. Once the rice has soaked, bring the rice mixture to a boil over medium/high heat, uncovered. Once it starts to boil, lower the heat to medium-low and cook for 12 to 15 more minutes or until water is almost evaporated. You should still see some moisture.
3. Add the pumpkin butter, milk, evaporated milk, and condensed milks to the rice. Stir to incorporate and taste.
4. Add the salt and vanilla extract to the pot and cook over low heat, stirring carefully and often until the mixture thickens and desired consistency has been reached, about 25-35 minutes.
5. Preheat oven to 350 degrees and combine all crumble topping ingredients until mixed.
6. Remove the cinnamon sticks from rice pudding and pour into casserole dish. Top with crumble and bake for 20-25 minutes.
7. Serve immediately.