- 4 tbsp Unsalted butter¼ cup
- ½ cup Panko crumbsor plain dry bread crumbs
- 1 ½ lbs Granny Smith applespeeled, cored, and diced ½-inch thick
- ⅓ cup Granulated sugar
- ½ tsp Cinnamonground
- 2 cups cooked White ricesuch as Jasmine from ⅔ cup uncooked
- ¼ cup Raisinswhite or brown
- 3 tbsp Milk
Apple Rice Pudding
Now that the apple season is upon us, it’s time to make those comforting fall apple recipes! This Apple Rice Pudding recipe is one of my favorites as it makes for a simple and delicious fall dessert. It features delicate apple and cinnamon flavor and addictive browned butter crunchy topping. Actually, this rice pudding is the ultimate comfort food and perfect breakfast, snack, or light dessert. To make it even more special, serve with a scoop of creamy vanilla ice cream on top. Alternatively, sprinkle each serving with more cinnamon to keep it light.
For this recipe, I call for cooked white rice. If you don’t happen to have leftover rice on hand, have no fear. Just combine 1 cup rice, 2 cups water, ½ teaspoon salt, and 1 tablespoon butter in a medium saucepan. Bring to a boil, then reduce heat, and simmer covered for about 20 minutes. Or you can opt to use a rice cooker instead.
To make the Apple Rice Pudding, you will need the following ingredients:
Steps to make Apple Rice Pudding
Heat oven and prepare casserole dish
Toast bread crumbs
In a large mixing bowl, combine diced apples with ⅓ cup sugar and ½ teaspoon cinnamon. Stir in 2 cups cooked rice and ¼ cup raisins. Reserve 2 tablespoons of bread crumbs for topping and stir in the remaining bread crumbs into the apple rice mixture. Drizzle 3 tablespoons milk over and stir to combine.