This apple rice pudding is homey, old-school Autumn comfort food that can be served as breakfast, brunch, or even as a light dessert. It is a great way to use up leftover white rice. This apple rice pudding is so satisfying and will make you feel like a big-time homemaker. P.S. This is the EASIEST recipe!
Apple Rice Pudding Recipe
Apple rice pudding is loaded with apples, cinnamon and a browned butter crunchy topping that just takes it over the top. Your house will smell like freshly baked apple pie and that is an aroma I can get used to.
My husband discovered this apple rice pudding in an old (out of print) cookbook called “Traditional Ukrainian Cookery” which we paid over $100 to get ahold of – and that was considered a deal! Ha! Anyway, this recipe is a keeper – so simple and yummy. What can I say? I just really like eating it and my husband is quite smitten with it too.
Ingredients for Apple Rice Pudding
4 Tbsp (1/4 cup unsalted butter)
1/2 cup plain dry breadcrumbs such as Panko crumbs*
4 medium (1 1/2 lbs) granny smith apples, peeled, cored, and diced 1/2″ thick
1/3 cup granulated sugar
1/2 tsp ground cinnamon
2 cups cooked white rice such as Jasmine (from 2/3 cup uncooked) **see below
1/4 cup raisins (white or brown raisins) – you could also substitute this with chopped walnuts or pecans.
3 Tbsp milk – any kind will work
*Use gluten-free bread crumbs to make this gluten-free
How To Cook Rice for Rice Pudding
- Option 1: In a medium saucepan with a well-fitting lid, combine 1 cup rice, 2 cups water, 1/2 tsp salt and 1 Tbsp butter. Bring to a boil, then reduce heat, cover, and cook at a simmer for 20 minutes (you should hear a faint hissing with the lid on). See our full tutorial on How to Cook White Rice.
- Option 2: Follow your rice maker instructions, but typically the ratio for a rice maker is 1 cup white rice to 1 1/2 cups water. I also add 1/2 tsp salt, and 1 Tbsp butter. Cover with the lid, and turn on the white rice setting.
How to Make Apple Rice Pudding
- Preheat oven to 350˚F. Butter the bottom and sides of a 9x13x2″ baking casserole dish.
- Place a medium skillet over medium heat and melt in 4 Tbsp butter. Once butter has finished bubbling and is slightly browned, add 1/2 cup bread crumbs and stir constantly until lightly toasted and golden brown then immediately remove from heat and set aside to prevent scorching.
- In a large mixing bowl, combine diced apples, 1/3 cup sugar, and 1/2 tsp cinnamon, then stir in 2 cups cooked white rice and 1/4 cup raisins. Reserve 2 Tbsp of bread crumbs for the topping and stir the remaining bread crumbs into the apple/rice mixture, and stir. Drizzle 3 Tbsp milk over the mixture and stir until combined.
- Spread the mixture into the buttered casserole dish and sprinkle reserved 2 Tbsp of bread crumbs over the top. Cover tightly with foil and bake at 350˚F for about 35 minutes or until apples are tender.
This apple rice pudding is not too wet and not too dry but just right.
This really is so hearty and satisfying. You’ll love every bite of this easy Rice Pudding. Just scoop it into your bowl and enjoy it warm.
If you want to take it to the next level, try adding a sprinkle of toasted nuts (or Candied Pecans) over the top and a drizzle of warm Caramel Sauce.
I hope you and your family love this Apple Rice Pudding recipe and that it brings everyone together this Autumn. Enjoy this, my friends!
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Apple Rice Pudding Recipe
Apple rice pudding is Autumn comfort food. It is loaded with apples, cinnamon and a browned butter crunchy topping. A great way to use leftover white rice!
Servings: 6 portions as a side dish
Prevent your screen from going dark
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Preheat oven to 350˚F. Butter bottom and sides of 9x13x2″ baking casserole dish
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Place medium skillet over medium heat and melt in 4 Tbsp butter. Once butter is done bubbling and slightly browned, add 1/2 cup bread crumbs and stir constantly until lightly toasted and golden brown then immediately remove from heat and set aside to prevent overcooking.
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In a large mixing bowl, combine diced apples, 1/3 cup sugar and 1/2 tsp cinnamon, then stir in 2 cups cooked white rice and 1/4 cup raisins. Reserve 2 Tbsp bread crumbs for topping and stir remaining bread crumbs into apple/rice mixture. Drizzle 3 Tbsp milk over the mixture and stir until combined.
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Spread the mixture into the buttered casserole dish and sprinkle reserved 2 Tbsp bread crumbs over the top. Cover tightly with foil and bake at 350˚F for about 35 minutes or until apples are tender.
*Use gluten free bread crumbs to make this gluten free
**To Cook white rice:
(Option 1): In a medium saucepan with well fitting lid, combine 1 cup rice, 2 cups water, 1/2 tsp salt and 1 Tbsp butter. Bring to a boil then reduce heat, cover and cook at a simmer 20 minutes (you should here faint hissing with the lid on).
(Option 2): Follow rice maker, typically combining 1 cup white rice with 1 1/2 cups water, 1/2 tsp salt and 1 Tbsp butter, cover with lid and turn on the white rice setting.
281kcal Calories50g Carbs2g Protein8g Fat
Nutrition Facts
Apple Rice Pudding Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
