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Apple Rice Pudding Recipe

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
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!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4-$7
Calories: 281 kcal
Servings: 6 portions as a side dish

Ingredients

  • 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

  1. 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.
  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 topping and stir remaining bread crumbs into apple/rice mixture. Drizzle 3 Tbsp milk over the mixture and stir until combined.
  3. 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.

Recipe 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.