Apple Rice Pudding Recipe.

Apple Rice Pudding Recipe

Apple Rice Pudding Recipe.

Apple Rice Pudding
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5 from 8 votes

Apple Rice Pudding Recipe

A comforting fall dish is rice pudding with apples. Stuffing with apples, cinnamon, and crunchy brown butter. An excellent 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 of milk
  • 14 cups of white or brown raisins
  • Using 1/3 cup of uncooked rice, create 2 cups of jasmine white rice.
  • 1/8 teaspoon ground cinnamon
  • Granulated sugar, one-third cup
  • Peeled, seeded, and cut into cubes measuring half an inch, four medium Grandma Smith apples weighing one and a half pounds.
  • a cup and a half of panko crumbs (plain dry breadcrumbs)
  • 4 tablespoons of unsalted butter in 1/4 cup


  • Prepare by turning the oven's temperature up to 350. Butter a 9 x 13 x 2 inch baking casserole dish on the bottom and on the sides.
  • A medium-sized pan should be heated to medium over four teaspoons of butter. When the butter has cooked and started to turn a light brown, take the pan off the heat right away. Add 1/2 cup of the breadcrumbs, and continue to stir until they are lightly toasted and golden brown.
  • In a large bowl, mix diced apples with 1/3 cup sugar and 1/2 teaspoon cinnamon. 2 cups of cooked white rice and 1/4 cup of raisins are then added. After reserving 2 tablespoons of the leftover breadcrumbs for decoration, stir the remaining breadcrumbs into the apple/rice mixture. The mixture has to have 3 tablespoons of milk added, then it should be stirred.
  • Butter should be used to distribute the mixture, and 2 tablespoons of breadcrumbs should be sprinkled on top. After 35 minutes of baking at 350°F with a firmly wrapped aluminum foil, the apples should be soft.


Substitute gluten-free breadcrumbs to make recipe gluten-free. White rice preparation: (First Choice) In a medium saucepan with a cover that fits, add 1 cup rice, 2 cups water, 1/2 teaspoon salt, and 1 tablespoon butter. Turn down the heat when it boils, cover it, and let it simmer for 20 minutes (there should be a faint hissing with the lid). (Select 2) Put 1 cup of white rice, 1 1/2 cups of water, 1/2 teaspoon of salt, and 1 tablespoon of butter in a rice cooker and use the white rice option.

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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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