Apple Rice Pudding Recipe.

Apple Rice Pudding Recipe

Apple Rice Pudding Recipe.

Apple Rice Pudding
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5 from 7 votes

Apple Rice Pudding Recipe

Apple rice pudding is a fall comfort food. Stuffed with apple, cinnamon and crunchy brown butter. Great way to use up leftover white rice!
Course Dessert
Cuisine American
Keyword Apple Rice Pudding
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 portions as a side dish
Calories 281kcal
Author Claudia Martinez
Cost $4-$7


  • 3 tablespoons milk
  • ¼ cup white or brown raisins
  • 2 cups cooked white rice as jasmine, from 2/3 cup uncooked ** see below
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup granulated sugar
  • 1 1/2 pounds Grandma Smith apples (4 medium), peeled, seeded, and cut into 1/2-inch-thick cubes
  • 1/2 cup panko crumbs* (plain dry breadcrumbs)
  • 4 tablespoons unsalted butter (1/4 cup)


Preparation: Preheat oven to 350 degrees Fahrenheit. Baking casserole dish 9 x 13 x 2 inches butter base and sides

  • Place a medium skillet over medium heat and melt in 4 tablespoons butter. Once the butter has come to a boil and is slightly browned, add 1/2 cup of the breadcrumbs and stir constantly until lightly toasted and golden brown, then immediately remove from the heat and set aside to prevent overcooking.
  • In a large bowl, combine diced apples with 1/3 cup sugar and ½ teaspoon cinnamon, then stir in 2 cups cooked white rice and ¼ cup raisins. Reserve 2 tablespoons of the breadcrumbs for garnish and stir in the remaining breadcrumbs with the apple/rice mixture. Sprinkle 3 tablespoons of milk over the mixture and stir until combined.
  • Spread the mixture in a buttered casserole dish and sprinkle 2 tablespoons of the breadcrumbs on top. Cover well with aluminum foil and bake at 350°F for 35 minutes or until apples are tender.


*Use gluten-free breadcrumbs to make this gluten-free
** To cook white rice:
(Option 1): In a medium saucepan with a suitable lid, combine 1 cup rice, 2 cups water, 1/2 teaspoon salt, and 1 tablespoon butter. Bring to a boil, then reduce heat, cover and simmer for 20 minutes (there should be a faint hissing with the lid).
(Option 2): Follow a rice maker, usually mix 1 cup white rice with 1 1/2 cups water, 1/2 teaspoon salt, and 1 tablespoon butter, cover with a lid, and turn on the white rice setting.

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Claudia Martinez

Written by Claudia Martinez

I am Claudia Martinez, the creator behind the food blog where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and my children. We invite you to join us on our blogging journey!

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  1. 5 stars
    How ironic. I was looking for a recipe for apple rice pudding and this popped up. When I saw that the recipe came from “Traditional Ukrainian Cookery” I was blown away since my wife and I are both Ukrainian and have inherited that cookbook from my mother in law. Your recipes are great.

  2. 5 stars
    Good looking out by your husband. Another place to look for old cookbooks is at estate sales.

    My husband dislikes rice pudding. I told him he would like this one because it does not have a pudding consistency. I was right, he has went back for seconds. Thank you. We eat as a side dish and sometimes as dessert.

  3. 5 stars
    I’ve been craving apple pie for so long but gluten free pie crust is just not quite the same & quite hard to manage as well. This satisfied that craving! Too good!!! Do you know how long it’s been?! The only change I made beside the gluten free panko was a little extra sugar. Absolute perfection! Made me so happy, I did a little dance around my kitchen. TFS & God bless you!

  4. 5 stars
    My russian/ukrainian caregiver make mushroom, potato soup for me. She loved the recipe. We use your site to make a Russian meal every Wednesday. Thank you for your time and work. I especially love your friendly coments. Zelma

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