Rice pudding gets a major upgrade with fragrant allspice and sweet apple butter. Embrace fall and the bounty of apples and make a homemade apple butter, or pick some up at the store. Even better, grab some at your local farmers market. Any fruit jam works splendidly well here, too, if you're more of a blueberry or raspberry person. If you have some vanilla beans in your kitchen, just slice lengthwise with a paring knife, scrape out the seeds, and drop both the seeds and the bean in while the rice cooks (just be sure to remove the pod before spooning into jars). Top with coconut chips right before transporting or serving for maximum crunchiness.
5 cups whole milk
½ cup arborio rice
⅓ cup sugar
¼ teaspoon pure vanilla extract
¼ teaspoon kosher salt
⅛ teaspoon ground allspice
½ cup apple butter or jam
½ cup toasted coconut chips
How to Make It
Bring milk, rice, sugar, vanilla, salt, and allspice to a boil in a large saucepan, stirring occasionally (keep an eye on the pot to make sure mixture does not boil over). Reduce heat to medium-low and simmer, stirring often, until slightly thickened and rice is tender, 30 to 35 minutes. Remove from heat.
Divide apple butter among jars, then spoon rice pudding over the top. Chill until set, at least one hour or overnight.
Heat a large skillet over medium and toast coconut chips, stirring frequently, until golden brown, about 3 minutes.
Top rice pudding with coconut chips. Seal jars. Pudding can be made two days ahead without coconut chips topping. Store in sealed jars.