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This apple rice pudding is homey, old-school Autumn comfort food that can be served as breakfast, brunch or even as 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 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” (Amazon affiliate link,) which we paid like $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 also.
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)
3 Tbsp milk
*Use gluten free bread crumbs to make this gluten free
How to Make Apple Rice Pudding:
Preheat oven to 350˚F. Butter the bottom and sides of a 9x13x2″ baking casserole dish.
1. 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.
2. 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 the topping and stir remaining bread crumbs into the apple/rice mixture and stir. Drizzle 3 Tbsp milk over the mixture and stir until combined.
3. 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.
**To Cook the 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 instructions – 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.
⬇Print-Friendly Apple Rice Pudding Recipe:
Apple Rice Pudding Recipe
5 from 18 votes
Author: Natasha of NatashasKitchen.com
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!
Prep Time: 10 minutes mins
Cook Time: 40 minutes mins
Total Time: 50 minutes mins
Ingredients
Servings: 6 portions as a side dish
- 4 Tbsp unsalted butter, (1/4 cup)
- 1/2 cup Panko crumbs*, (plain dry breadcrumbs)
- 1 1/2 lbs granny smith apples (4 medium), 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
- 3 Tbsp milk
Instructions
Prep: Preheat oven to 350˚F. Butter bottom and sides of 9x13x2" baking casserole dish
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.
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.
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.
Notes
*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.
Nutrition Per Serving
281kcal Calories50g Carbs2g Protein8g Fat5g Saturated Fat21mg Cholesterol44mg Sodium209mg Potassium3g Fiber23g Sugar310IU Vitamin A5.5mg Vitamin C36mg Calcium0.6mg Iron
- Full Nutrition Label
- Nutrition Disclosure
Nutrition Facts
Apple Rice Pudding Recipe
Amount per Serving
Calories
281
% Daily Value*
Fat
8
g
12
%
Saturated Fat
5
g
31
%
Cholesterol
21
mg
7
%
Sodium
44
mg
2
%
Potassium
6
%
Carbohydrates
50
g
17
%
Fiber
3
g
13
%
Sugar
23
g
26
%
Protein
2
g
4
%
Vitamin A
310
IU
6
%
Vitamin C
5.5
mg
7
%
Calcium
36
mg
4
%
Iron
0.6
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Apple Rice Pudding
Skill Level: Easy
Cost to Make: $
Calories: 281
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I hope you and your family love this recipe and that it brings everyone together this Autumn. Enjoy this my friends!
Love apple recipes? Check out all of our favorite apple recipes here!
Natasha Kravchuk
