Baked Apple Rice Pudding

4.55 from 22 votes

This baked apple rice pudding is a lovely recipe that can be made all year round. 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 Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: Romanian

Servings: servings

Calories: 531kcal

Author: Gabriela

Ingredients

For the rice:

1 cup short-grain rice like Arborio rice
3 cups whole milk
¼ teaspoon salt

For the egg mixture:

2 large eggs
⅓ cup granulated sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon vanilla
Zest from 1 lemon

For the apples:

2-3 medium apples shredded
1 lemon juice
⅓ cup granulated sugar
½ teaspoon cinnamon
⅔ cup unsalted butter
¼ cup raisins optional

Instructions

Preheat oven at 350F/180C.
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.
Remove from the heat and set aside to cool.
Meanwhile, 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.
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.
Place the apples in a pan with butter, sugar, and cinnamon. Optional, add the raisins.
Cook the apples until soft, approximately 7-10 minutes.
Butter the bottom and the edges of an 8x8 baking pan.
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.
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.

Notes

Rice Substitution: If you don't have short-grain rice, medium-grain rice can be used as a substitute, though the texture will be slightly different.
Dairy-Free Option: Substitute the whole milk with almond milk or coconut milk, and use a plant-based butter for a dairy-free version of this dessert.
Optional Add-ins: Customize your pudding by adding raisins, chopped nuts, or even a handful of shredded coconut to the rice mixture before baking.

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