Baked Apple Rice Pudding

A lovely recipe that you can make any time you need a dessert, this baked apple rice pudding is perfect for the entire family. With layers of rice, apples, cinnamon, and vanilla, this pudding is even better for toddlers and young kids. Serve this dessert with a dollop of your favorite preserves/jams or a teaspoon of fruit syrup on top. Delish!

This is one of the first recipes I made after I got married many, many moons ago. It was back in the ’80s, and I was recently married and eager to learn how to cook.

Apple Rice Pudding

This version of apple rice pudding was an easy recipe to try and it proved to be a keeper for years.

It is still in my stack of recipes after so many years, and I love it because everyone, children and adults, always enjoyed it.

I actually have an emotional attachment to this recipe. It was handwritten at the end of my Romanian cookbook (affiliate link) that helped me learn how to cook.

You see, when I moved to the United States many years ago, this book came with me, and it was one of the very few things I was able to bring in my suitcases.

There are other recipes I wrote down at the end of the same book, like a pound cake with berries and a recipe for pickled cucumbers in vinegar, something that every family had to know how to make for winter.

This rice pudding was my ally when I was raising my daughter. She loved this dessert and we all know how important this is when you have a child that doesn’t like to eat much.

The recipe is made with layers of rice pudding mixed with eggs, apples cooked in butter, and cinnamon and baked to perfection in the oven.

Shopping list:

For the right amount of ingredients please go to the recipe card at the end of this article. This is just a summary of the ingredients, so you can make a list with what you need.

For the rice pudding:

• Short grain rice like Arborio type (please do not use parboiled or instant rice) 

• Whole milk 

• Salt 

For the egg mixture:

• Large eggs 

• Granulated sugar

• Vanilla 

• Cinnamon

• Zest from a lemon

• Nutmeg

For the apple mixture:

• Apples

• Lemon Juice

• Granulated sugar

• Unsalted butter 

• Cinnamon 

• Vanilla

Optional: Raisins/cranberries/dried cherries

How to make this baked rice pudding with apples:

Step 1. Preheat oven.

As I always preach, this is an important step when you bake. There is nothing more annoying than discovering that you are ready to put the baking dish/tray in the oven and the darn thing is cold because you forgot to preheat it.

Step 2. Cook the rice in milk.

In a medium saucepan, bring the rice, milk, and a pinch of salt to a boil. Reduce the heat to low and simmer the rice mixing continuously until the rice is cooked and the liquid absorbed, for about 15-20 minutes.

Don’t forget the salt. A pinch of salt in any dessert will balance the sweetness of the dish and enhance the taste.

Remove from the heat and set aside to cool.

Step 3. Prepare the egg mixture.

While the rice is getting cool, let’s make the egg mixture. In a medium bowl, beat together the eggs with sugar.

Add cinnamon, nutmeg, vanilla, and lemon zest. When the rice is cool, pour the egg mixture over it and mix well.

Step 4. Prepare the apples.

Clean the apples and cut them the way you prefer. You can grate them, mince them or just slice them thin. This is your preference. (If you make this dessert for a baby/toddler, grate the apples as they are easier to chew and swallow).

Juice the lemon and pour the liquid over the apples. This will prevent browning.

Place the apples in a pan with butter, sugar, and cinnamon. Optional, add the raisins.

Cook the apples until soft, approximately 7-10 minutes.

Step 5. Assemble the pudding and bake.

Butter the bottom and the edges of an 8×8 baking pan. Place half the amount of cooked rice in the pan, add the cooked apples, and cover with the other half of the cooked rice.

Bake the pudding for about 30 minutes until golden on top. Serve cold or warm.

Optional: Serve it with fruit syrup on top or use your favorite fruit preserves, like sour cherry, apricot, strawberry, or raspberry preserves.

What apples are good for this recipe?

Honeycrisp apples are my favorite. They are exceptionally crisp and aromatic and the balanced content of sugar and acidity give a pleasant sweet-tart flavor that kids like.

Trivia: Do you know that the Honeycrisp apple variety was developed in Minnesota in 1974? It is now one of the most popular apples found in grocery stores in America.

Other types of apples good for this recipe are:

• Roma
• Braeburn
• McIntosh
• Fuji

However, this recipe should be a casual, homemade dessert that uses ingredients available in the pantry. Use the apples you have around and don’t worry too much about which type of apple you should have.

This is also a great recipe to use up leftover apples that are sitting on the kitchen counter.

Do you have any other recipes that use apples on your blog?

I am glad you asked. Of course I do. You have both savory and sweet recipes.

Apple pie- Romanian Style

Cranberry Chutney With Apples

Rice Chicken Salad With Apples and Walnuts

Celtic Pork Mince Pie

My family is lactose intolerant. Can I use a different type of milk?

While I always made this dessert with regular milk, I don’t see any problem on using almond milk, soy milk, coconut milk or whatever else milk you like.

So, what do you think? Are you going to make this recipe? Leave a note under the comment area. Enjoy!

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Yield: 6 servings

Baked Apple Rice Pudding

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This baked apple rice pudding is a lovely recipe that can be made all year around. With layers of rice, apples, cinnamon and vanilla, this pudding is great for the entire family, kids or adults. The pudding can be served with a dollop of your favorite preserves/jams or a teaspoon of fruit syrup on top. Delish!

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

• For cooking the rice:
• 1 cup short-grain rice like Arborio rice
• 3 cups whole milk
• 1/4 teaspoon salt
• For the egg mixture:
• 2 large eggs
• 1/3 cup granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla
• Zest from 1 lemon
• For the apple mixture:
• 2-3 medium apples shredded
• Juice from 1 lemon
• 1/3 cup granulated sugar
• 1/2 teaspoon cinnamon
• 2/3 cup/11 tablespoons unsalted butter
• Optional: 1/4 cup raisins

Instructions

1. Preheat oven at 350F/180C.
2. In a medium saucepan, bring the rice, milk, and a pinch of salt to a boil. Reduce the heat to low and simmer the rice mixing continuously until the rice is cooked and the liquid absorbed, for about 15-20 minutes.
3. Remove from the heat and set aside to cool.
4. Meanwhile, in a medium bowl, beat together the eggs with sugar. Add cinnamon, nutmeg, vanilla, and lemon zest.
5. When the rice is cool, pour the egg mixture over it and mix well.
6. Separately, clean the apples and cut them the way you prefer. You can shred them, mince them or just slice them thin. Juice the lemon and pour the liquid over the apples.
7. Place the apples in a pan with butter, sugar, and cinnamon. Optional, add the raisins.
8. Cook the apples until soft, approximately 7-10 minutes.
9. Butter the bottom and the edges of an 8x8 baking pan.
10. Place a layer of rice mixture into the baking pan, a layer of cooked apples, another layer of rice and apples until you finish, making sure the last layer on top is rice. Or, if you prefer, place half the amount of cooked rice in the pan, add the cooked apples, and cover with the other half of the cooked rice.
11. Bake the pudding for about 30 minutes until golden on top.
12. Serve cold or warm.
13. Optional: Serve it with fruit syrup on top or use your favorite fruit preserves, like sour cherry, apricot, strawberry, or raspberry preserves.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 572Total Fat: 28gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 161mgSodium: 206mgCarbohydrates: 75gFiber: 4gSugar: 50gProtein: 10g

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