Grandma's Apples and Rice Recipe

5 1
Grandma's Apples and Rice Recipe
Grandma's Apples and Rice Recipe photo by Taste of Home
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Grandma's Apples and Rice Recipe

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5 1
Publisher Photo
LIKE MOST women of her generation, my husband's grandmother was a "no-measure cook". This recipe of hers suffered as it was handed down, so I made an effort to work out the kinks. Finally, my husband pronounced the results as good as he remembered, and we declared it the "official" recipe. -Joan Kasura, Silver Spring, Maryland
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 1-1/4 cups uncooked brown rice
  • 4 tablespoons butter, divided
  • 2-1/2 cups chunky applesauce
  • 1 cup diced peeled apples
  • 1/4 cup packed brown sugar
  • 1-3/4 teaspoons ground cinnamon, divided
  • Dash salt

Directions

Cook rice according to package directions. Stir 2 tablespoons butter into hot rice. Add applesauce, apples, brown sugar, 1-1/2 teaspoons cinnamon and salt. Spoon into a greased deep 2-qt. baking dish. Dot with remaining butter; sprinkle with remaining cinnamon. Bake, uncovered, at 350° for 35 minutes or until heated through. Serve warm or cold. Yield: 6-8 servings.
Originally published as Grandma's Apples and Rice in Reminisce September/October 1996, p49

Nutritional Facts

3/4 cup: 253 calories, 7g fat (4g saturated fat), 15mg cholesterol, 83mg sodium, 47g carbohydrate (23g sugars, 3g fiber), 3g protein.

  • 1-1/4 cups uncooked brown rice
  • 4 tablespoons butter, divided
  • 2-1/2 cups chunky applesauce
  • 1 cup diced peeled apples
  • 1/4 cup packed brown sugar
  • 1-3/4 teaspoons ground cinnamon, divided
  • Dash salt
  1. Cook rice according to package directions. Stir 2 tablespoons butter into hot rice. Add applesauce, apples, brown sugar, 1-1/2 teaspoons cinnamon and salt. Spoon into a greased deep 2-qt. baking dish. Dot with remaining butter; sprinkle with remaining cinnamon. Bake, uncovered, at 350° for 35 minutes or until heated through. Serve warm or cold. Yield: 6-8 servings.
Originally published as Grandma's Apples and Rice in Reminisce September/October 1996, p49

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