Rice Pudding with Apples is a sweet, filling dessert. This simple recipe is a great way to introduce new flavors and textures for your whole family to enjoy. This easy creamy rice pudding recipe is next level delicious!Â
Who knew that apples and rice would be the perfect pair? I love the flavor of the apple mixture with the creaminess of the rest of the dish.
Each bite offers a creamy, sweet consistency that is like a combination of pudding meets apple pie - and I'm here for it! All you need to make this apple rice pudding recipe is listed on the recipe card below - let's get started!Â
Speaking of sweet treats, be sure to try my Apple Crumble Tart and this Cast Iron Irish Apple Cake. Both are great ways to use apples in a fun and new way.
Ingredients
- Whole milk - The added fat content of the milk is great for creating that creamy consistency.
- White sugar & brown sugar - For sweetness.Â
- Uncooked white rice - Almost any type of rice works well.
- Apples - Be sure they're cleaned, peeled, and chopped. You can use red apples or green apples.
- Butter - You can use salted butter or unsalted butter.Â
- Eggs - These will be slightly beaten into the mixture.
- Vanilla extract - Vanilla enhances the other flavors.
- Salt - Just a pinch of salt is needed to bring out the flavors.
- Ground cinnamon - For flavor.
See recipe card for quantities.
How to Make Rice Pudding with Apples
Step One: Add 8 cups of the milk, the sugars, and the rice into a pan over medium-low heat. Simmer, covered, for 1 hour, and stir quite often. The cooked rice should be tender. Take the pan off the heat and let it sit for 10 minutes.Â
Step Two:  Whisk the eggs, ¼ cup milk, vanilla, and salt in a bowl.Â
Step Three: Add some of the hot rice mixture into the bowl with the eggs. Mix well. Add a little more. This warms up the eggs so they don't curdle.
Step Four: Stir the egg mixture into the rice mixture and put back into the pan on low heat, stirring the whole time, for 2 minutes. It will thicken.
Step Five: Cook the apples in a small pan with the butter over low to medium heat for about 10 minutes. They should be tender.
Step Six: Add the cooked apples and add the cinnamon.Â
Step Seven: Mix in the apples and cinnamon. Pour the pudding into a 9X13-inch dish.
Step Eight: Cover with plastic wrap, but fold back to corners to let the steam get out. Cool to room temperature. Remove and add new plastic wrap if it's wet, and put it in the fridge to chill.Â
Top Tip
With rice pudding recipes, you have to pay attention and stir quite often. You don't want the rice to burn onto the bottom of the pan during the cooking process.
Variations
- Caramel sauce - You can mix in some sweet sauce or add it on top of the rice mixture once done.
- Vanilla bean - Fresh vanilla bean would be yummy.Â
- Whipped cream - Don't forget to top with whipped cream!
See this Mango Pudding for another one of my popular desserts.
Equipment
To make this pudding recipe, you'll need a small skillet, casserole dish, wooden spoon or spatula, mixing bowls, and a medium saucepan.
Storage
​Since this simple dessert makes a large batch, you'll likely have leftovers. Store any pudding leftovers in an airtight container and keep it in the fridge. I don't recommend freezing this dish because of the dairy and other added ingredients.
Common Questions
You can! If you want to use honey or maple syrup instead of sugar, that can be a great choice. Just know that it will chance the sweetness factor quite a bit during the process.Â
You can use any type of apple that you want. Gala, Honeycrisp, Fuji, Red Delicious - even Granny Smith apples work great. Just be sure that you clean them well and peel them so that they have the perfect texture.Â
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📖 Recipe
Rice Pudding with Apples
Ingredients
- 8 cups whole milk
- â…” cup white sugar
- â…“ cup brown sugar
- 1 cup uncooked long-grain white rice
- 2 cups apples peeled and chopped
- 2 tablespoons butter
- 3 large eggs lightly beaten
- ¼ cup whole milk
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
Instructions
- Combine 8 cups whole milk, sugars, and rice in a large saucepan over medium-low heat. Simmer, covered, for 1 hour, stirring frequently. The rice should be tender. Remove the pan from heat and let sit for 10 minutes.
- Meanwhile, cook apples in a small frying pan with butter under tender, about 10 minutes. Set aside.
- Whisk together the eggs, remaining ¼ cup milk, vanilla, and salt in a medium bowl.
- Stir into the rice mixture and return the pan to low heat, stirring constantly, for 2 minutes.
- Mix in the cooked apples and cinnamon.
- Pour the pudding into a 9x13-inch dish and cover with plastic wrap, folding back the corners to allow steam to escape. Cool to room temperature. Replace plastic wrap if it is wet and refrigerate until chilled.
Nutrition
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