Apple rice pudding is Autumn comfort food. It is loaded with apples, cinnamon and a browned butter crunchy topping. A great way to use leftover white rice! | natashaskitchen.com

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This apple rice pudding is homey, old-school Autumn comfort food that can be served as breakfast, brunch or even as dessert! It is a great way to use up leftover white rice. This apple rice pudding is so satisfying and will make you feel like a big-time homemaker! P.S. this is the EASIEST recipe!

Apple rice pudding is loaded with apples, cinnamon and a browned butter crunchy topping that just takes it over the top. Your house will smell like freshly baked apple pie and that is an aroma I can get used to!!

My husband discovered this apple rice pudding in an old (out of print) cookbook called “Traditional Ukrainian Cookery” (Amazon affiliate link,) which we paid like $100+ to get ahold of – and that was considered a deal! Ha! Anyway, this recipe is a keeper – so simple and yummy. What can I say? I just really like eating it and my husband is quite smitten with it also.

Apple rice pudding is Autumn comfort food. It is loaded with apples, cinnamon and a browned butter crunchy topping. A great way to use leftover white rice! | natashaskitchen.com

Ingredients for Apple Rice Pudding:

4 Tbsp (1/4 cup unsalted butter)
1/2 cup plain dry breadcrumbs such as Panko crumbs*
4 medium (1 1/2 lbs) granny smith apples, peeled, cored and diced 1/2″ thick
1/3 cup granulated sugar
1/2 tsp ground cinnamon
2 cups cooked white rice such as Jasmine (from 2/3 cup uncooked) **see below
1/4 cup raisins (white or brown raisins)
3 Tbsp milk

*Use gluten free bread crumbs to make this gluten free

Apple rice pudding is Autumn comfort food. It is loaded with apples, cinnamon and a browned butter crunchy topping. A great way to use leftover white rice! | natashaskitchen.com

How to Make Apple Rice Pudding:

Preheat oven to 350˚F. Butter the bottom and sides of a 9x13x2″ baking casserole dish.

1. Place a medium skillet over medium heat and melt in 4 Tbsp butter. Once butter has finished bubbling and is slightly browned, add 1/2 cup bread crumbs and stir constantly until lightly toasted and golden brown then immediately remove from heat and set aside to prevent scorching.

Two photos of breadcrumbs being toasted in a skillet

2. In a large mixing bowl, combine diced apples, 1/3 cup sugar and 1/2 tsp cinnamon, then stir in 2 cups cooked white rice and 1/4 cup raisins. Reserve 2 Tbsp bread crumbs for the topping and stir remaining bread crumbs into the apple/rice mixture and stir. Drizzle 3 Tbsp milk over the mixture and stir until combined.

Apple rice pudding is Autumn comfort food. It is loaded with apples, cinnamon and a browned butter crunchy topping. A great way to use leftover white rice! | natashaskitchen.com

3. Spread the mixture into the buttered casserole dish and sprinkle reserved 2 Tbsp of bread crumbs over the top. Cover tightly with foil and bake at 350˚F for about 35 minutes or until apples are tender.

A white tray with apple rice pudding

This apple rice pudding is not too wet and not too dry but just right.

Apple rice pudding is Autumn comfort food. It is loaded with apples, cinnamon and a browned butter crunchy topping. A great way to use leftover white rice! | natashaskitchen.com

**To Cook the white rice:

Option 1: In a medium saucepan with well fitting lid, combine 1 cup rice, 2 cups water, 1/2 tsp salt and 1 Tbsp butter. Bring to a boil then reduce heat, cover and cook at a simmer 20 minutes (you should here faint hissing with the lid on).

Option 2: Follow rice maker instructions – typically combining 1 cup white rice with 1 1/2 cups water, 1/2 tsp salt and 1 Tbsp butter, cover with lid and turn on the white rice setting.

⬇Print-Friendly Apple Rice Pudding Recipe:

Natasha's Kitchen Cookbook

Apple Rice Pudding Recipe

5 from 18 votes
Author: Natasha of NatashasKitchen.com
Apple rice pudding is Autumn comfort food. It is loaded with apples, cinnamon and a browned butter crunchy topping. A great way to use leftover white rice!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients 

Servings: 6 portions as a side dish
  • 4 Tbsp unsalted butter, (1/4 cup)
  • 1/2 cup Panko crumbs*, (plain dry breadcrumbs)
  • 1 1/2 lbs granny smith apples (4 medium), peeled, cored and diced 1/2" thick
  • 1/3 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 2 cups cooked white rice such as Jasmine, from 2/3 cup uncooked **see below
  • 1/4 cup raisins, white or brown raisins
  • 3 Tbsp milk

Instructions

Prep: Preheat oven to 350˚F. Butter bottom and sides of 9x13x2" baking casserole dish

  • Place medium skillet over medium heat and melt in 4 Tbsp butter. Once butter is done bubbling and slightly browned, add 1/2 cup bread crumbs and stir constantly until lightly toasted and golden brown then immediately remove from heat and set aside to prevent overcooking.
  • In a large mixing bowl, combine diced apples, 1/3 cup sugar and 1/2 tsp cinnamon, then stir in 2 cups cooked white rice and 1/4 cup raisins. Reserve 2 Tbsp bread crumbs for topping and stir remaining bread crumbs into apple/rice mixture. Drizzle 3 Tbsp milk over the mixture and stir until combined.
  • Spread the mixture into the buttered casserole dish and sprinkle reserved 2 Tbsp bread crumbs over the top. Cover tightly with foil and bake at 350˚F for about 35 minutes or until apples are tender.

Notes

*Use gluten free bread crumbs to make this gluten free
**To Cook white rice:
(Option 1): In a medium saucepan with well fitting lid, combine 1 cup rice, 2 cups water, 1/2 tsp salt and 1 Tbsp butter. Bring to a boil then reduce heat, cover and cook at a simmer 20 minutes (you should here faint hissing with the lid on).
(Option 2): Follow rice maker, typically combining 1 cup white rice with 1 1/2 cups water, 1/2 tsp salt and 1 Tbsp butter, cover with lid and turn on the white rice setting.

Nutrition Per Serving

281kcal Calories50g Carbs2g Protein8g Fat5g Saturated Fat21mg Cholesterol44mg Sodium209mg Potassium3g Fiber23g Sugar310IU Vitamin A5.5mg Vitamin C36mg Calcium0.6mg Iron
Nutrition Facts
Apple Rice Pudding Recipe
Amount per Serving
Calories
281
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
21
mg
7
%
Sodium
 
44
mg
2
%
Potassium
 
209
mg
6
%
Carbohydrates
 
50
g
17
%
Fiber
 
3
g
13
%
Sugar
 
23
g
26
%
Protein
 
2
g
4
%
Vitamin A
 
310
IU
6
%
Vitamin C
 
5.5
mg
7
%
Calcium
 
36
mg
4
%
Iron
 
0.6
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Apple Rice Pudding
Skill Level: Easy
Cost to Make: $
Calories: 281

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Apple rice pudding is Autumn comfort food. It is loaded with apples, cinnamon and a browned butter crunchy topping. A great way to use leftover white rice! | natashaskitchen.com

I hope you and your family love this recipe and that it brings everyone together this Autumn. Enjoy this my friends!

Love apple recipes? Check out all of our favorite apple recipes here!

Apple rice pudding is Autumn comfort food. It is loaded with apples, cinnamon and a browned butter crunchy topping. A great way to use leftover white rice! | natashaskitchen.com

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Comments

  • Lily
    March 17, 2023

    Hello, Can this be prepped overnight? Or will the apples turn too brown?

    Reply

    • Natasha
      March 17, 2023

      Hi Lily, I haven’t tried prepping this overnight but I do think the apples might get discolored.

      Reply

  • OREST BORYS
    December 31, 2020

    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.

    Reply

    • Natashas Kitchen
      December 31, 2020

      Wow! That’s so awesome! I’m so happy you discovered our blog. Welcome!

      Reply

  • Lily Paris
    November 12, 2018

    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.

    Reply

    • Natashas Kitchen
      November 13, 2018

      I’m so happy to hear that!! thank you for sharing this with me Lily!

      Reply

  • Myrna
    October 12, 2018

    I have to try this tomorrow, I’m going to get all the ingredients, thank you so much.
    I even have tonight’s rice ready to use.

    Reply

    • Natashas Kitchen
      October 13, 2018

      That’s so great! Enjoy!

      Reply

  • Gale
    July 14, 2018

    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!

    Reply

    • Natashas Kitchen
      July 15, 2018

      Thank you so much for sharing that with us, Gale! I’m so happy you enjoyed that!

      Reply

  • Afshan
    April 12, 2018

    Love it..will definitely try it

    Reply

    • Natasha's Kitchen
      April 12, 2018

      I hope you do! Please let me know what you think of the recipe!

      Reply

  • Lisa D Wightman
    February 14, 2018

    Hello!! I have a couple of questions about this recipe. Could you add nuts and could you substitute brown rice for white rice?

    Thanks

    Reply

    • Natasha
      natashaskitchen
      February 14, 2018

      Hi Lisa, I think both of those changes would work and are worth experimenting! I hope you love the recipe 🙂

      Reply

  • Galina
    November 9, 2017

    Natasha,
    I made this recipe last night and it turned out amaaazing!!! Reminded me so much of my childhood as my mom made a very similar dish 🙂 I used a little more sugar (maybe 2 tbsp more) because I like it a bit sweeter. Also, I forgot to add the milk in the end but it tuned out good anyway. Thanks again Natasha!

    Reply

    • Natasha's Kitchen
      November 9, 2017

      Hello Galina! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your great review!

      Reply

  • Zelma Emerson
    October 25, 2017

    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

    Reply

    • Natasha's Kitchen
      October 25, 2017

      My pleasure Zelma! I’m glad to hear you are both enjoying the recipes! Thanks for following and sharing your thoughtful comments!

      Reply

  • Polina
    October 22, 2017

    I loved it! It tasted like dessert but wasn’t actually very sweet. And SO easy. Natasha, did your cookbook give a name for this dish in Ukrainian?

    Reply

    • Natasha
      natashaskitchen
      October 23, 2017

      I’m so glad you enjoyed it!! “Запечений рис з яблуками” is what the author named it and they translated it to “Apple and Rice Pudding”

      Reply

  • Ameena
    October 19, 2017

    Can we use Fuji apples instead of Granny Smith ?

    Reply

    • Natasha
      natashaskitchen
      October 20, 2017

      Hi Ameena, yes that should still work fine, it will just be a little sweeter using fuji apples 🙂

      Reply

  • Irina
    October 19, 2017

    This apple rice pudding is absolutely wonderful! I made it with golden delicious apples instead of granny smith ones and they were amazingly tender and juicy at the end. Will make it again and again. Thank you for the recipe, Natasha.

    Reply

    • Natasha's Kitchen
      October 19, 2017

      You’re welcome Irina! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your great review!

      Reply

  • Natalie
    October 11, 2017

    So awesome, my Mom always made this for us as kids and still does occasionally! 😀

    Reply

    • Natasha
      natashaskitchen
      October 11, 2017

      What a sweet memory!! I love that and thank you for sharing 🙂

      Reply

  • Solveig
    October 11, 2017

    I have the cookbook mentioned – had no idea it was worth so much! lol. What are you serving with this? cream?

    Reply

    • Natasha
      natashaskitchen
      October 11, 2017

      Oh that’s awesome! You have yourself a treasure :). I just serve it by itself to keep it lighter 🙂

      Reply

  • jessica
    October 11, 2017

    Is it better when still warm or cold?

    Reply

    • Natasha
      natashaskitchen
      October 11, 2017

      Hi Jessica, I prefer it warm and it is even great at room temperature but I think it’s better warm than cold.

      Reply

  • jessica
    October 11, 2017

    Natasha did you find any other great recipes in this book?

    Reply

    • Natasha
      natashaskitchen
      October 11, 2017

      Hi Jessica, we have gotten a good amount of inspiration but have also modified the few that we have tried. It’s a nice reference to have and came highly recommended from a couple of readers so we purchased it :).

      Reply

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