Pudding - Apples Rice for Breakfast Love it Good Morning!!!!!!

Fixings

4 Tbsp (1/4 glass unsalted margarine)

½ glass plain dry breadcrumbs, for example, Panko crumbs*

4 medium (1½ lbs) granny smith apples, peeled, cored and diced ½" thick

⅓ glass granulated sugar

½ tsp ground cinnamon

2 mugs cooked white rice, for example, Jasmine (from ⅔ container uncooked) **see underneath

¼ glass raisins (white or darker raisins)

3 Tbsp drain

Directions

Prep: Preheat stove to 350˚F. Spread base and sides of 9x13x2" heating goulash dish

Place medium skillet over medium warmth and liquefy in 4 Tbsp spread. When margarine is finished gurgling and marginally carmelized, include ½ container bread morsels and blend continually until gently toasted and brilliant dark colored at that point promptly expel from warmth and put aside to avert overcooking.

In a substantial blending dish, consolidate diced apples, ⅓ container sugar and ½ tsp cinnamon, at that point mix in 2 mugs cooked white rice and ¼ glass raisins. Hold 2 Tbsp bread pieces for garnish and mix remaining bread scraps into apple/rice blend. Shower 3 Tbsp drain over the blend and mix until joined.

Spread the blend into the buttered goulash dish and sprinkle held 2 Tbsp bread scraps over the best. Cover firmly with thwart and prepare at 350˚F for around 35 minutes or until the point that apples are delicate.

Notes

*Use gluten free bread scraps to influence this gluten to free

**To Cook the white rice:

(Alternative 1): In a medium pan with well fitting cover, consolidate 1 glass rice, 2 containers water, ½ tsp salt and 1 Tbsp margarine. Heat to the point of boiling at that point diminish warmth, cover and cook at a stew 20 minutes (you ought to here swoon murmuring with the top on).

(Alternative 2): Follow rice creator, ordinarily consolidating 1 glass white rice with 1½ mugs water, ½ tsp salt and 1 Tbsp margarine, cover with top and turn on the white rice setting.