Creamy 5-Ingredient Apple Rice Pudding That Melts Hearts

Oh my gosh, you have to try this apple rice pudding—it’s like a warm hug in a bowl! I first had it at my grandma’s house on a chilly autumn evening, and now it’s my go-to comfort dessert. The magic happens when tender rice soaks up all that creamy milk, while sweet apples and warm cinnamon swirl together to create something truly special. It’s simple enough for weeknights but feels indulgent enough for company. Trust me, once you taste that first spoonful of creamy apple rice pudding with its perfect balance of textures and flavors, you’ll be making it on repeat just like I do.

Why You’ll Love This Apple Rice Pudding

This isn’t just any rice pudding—it’s the kind of dessert that makes you close your eyes and sigh after the first bite. Here’s why it’s a winner:

• Creamy dreaminess: The rice absorbs all that milky goodness, turning into the most luscious, velvety texture you can imagine.
• Effortless magic: One pot, simple ingredients, and barely any fuss—it practically makes itself while you relax.
• Comfort in a spoon: Warm cinnamon, sweet apples, and that hint of vanilla? Pure nostalgia that soothes the soul.
• Endless possibilities: Eat it warm, cold, for breakfast (no judgment!), or dressed up with caramel or nuts for dessert.

Seriously, this apple rice pudding is the edible equivalent of your favorite cozy sweater.

Ingredients for Apple Rice Pudding

Gather these simple ingredients—you probably have most in your pantry already! The magic happens when these humble items come together:

• 1 cup white rice (rinsed well—trust me, it makes a difference!)
• 2 cups water (for that perfect rice texture)
• 2 cups milk (whole milk for extra creaminess, but any works)
• 2 medium apples, peeled and diced (I love Granny Smith for their tart kick)
• 1/2 cup sugar (adjust to your sweet tooth)
• 1 tsp cinnamon (the soul-warming star)
• 1/2 tsp vanilla extract (pure, please—imitation just won’t do)
• 1/4 tsp nutmeg (that subtle “what is that delicious flavor?” note)
• 1 tbsp butter (because everything’s better with butter)
• Pinch of salt (to make all the flavors pop)

See? Nothing fancy—just good, honest ingredients ready to transform into something magical.

How to Make Apple Rice Pudding

Okay, let’s get cooking! This apple rice pudding comes together so easily—just follow these simple steps, and you’ll have a creamy, dreamy dessert in no time. The key is patience (don’t rush the rice!) and lots of stirring to prevent sticking. Here’s exactly how to do it:

Step 1: Cook the Rice

First things first—rinse that rice! I know it’s tempting to skip this step, but trust me, it makes all the difference in texture. Just run cold water over the rice in a fine mesh strainer until the water runs clear. Then, pop it in a medium pot with 2 cups water (that’s your perfect 2:1 water-to-rice ratio). Bring it to a boil, then immediately reduce to a simmer, cover, and let it cook for 15 minutes. You’ll know it’s ready when the water’s absorbed and the rice is tender but still has some bite.

Step 2: Add Flavors and Milk

Now for the good stuff! Pour in your milk, then sprinkle in the sugar, cinnamon, nutmeg, and that pinch of salt. Here’s my pro tip: keep the heat LOW. We’re not making scrambled milk here! Stir gently but constantly as everything combines—this is what gives you that signature creaminess. Let it bubble away for about 20 minutes, stirring every few minutes to prevent sticking. The mixture will thicken beautifully as the rice drinks up all that milky goodness.

Step 3: Fold in Apples and Finish

Time for the star of the show! Gently stir in your diced apples and vanilla extract. Keep cooking for another 10 minutes—just until the apples soften slightly but still keep their shape. Remove from heat and stir in that glorious tablespoon of butter until it melts into the pudding. Let it sit for 5 minutes (this is crucial—it thickens up perfectly!). The result? A warm, spiced apple rice pudding that’s equal parts comforting and irresistible.

Tips for the Best Apple Rice Pudding

After making this apple rice pudding more times than I can count, here are my tried-and-true secrets for perfection:

• Apple advice: Use firm apples like Granny Smith—they hold their shape beautifully and give that perfect tart contrast to the sweet pudding.
• Sweetness control: Start with less sugar—you can always add more! Taste after adding the apples since their natural sugars come through.
• Creamy texture: Stir, stir, stir! Gentle, frequent stirring prevents sticking and ensures dreamy consistency.
• Spice magic: Toast your cinnamon and nutmeg in a dry pan for 30 seconds first—it wakes up their flavors like you wouldn’t believe!

Follow these tips, and you’ll have pudding perfection every single time.

Ingredient Notes and Substitutions

Don’t stress if you’re missing something—this apple rice pudding is wonderfully adaptable! Here’s my cheat sheet for swaps:

• Milk: Whole milk makes it ultra-creamy, but almond or oat milk work beautifully for dairy-free versions (just add an extra teaspoon of butter for richness).
• Sugar: Brown sugar adds caramel notes, or use honey/maple syrup (reduce liquid slightly).
• Apples: Granny Smith are my favorite, but Fuji or Honeycrisp work too—just avoid mealy varieties like Red Delicious.
• Spices: No nutmeg? A dash of allspice or cardamom makes a lovely twist.

The beauty? This pudding welcomes whatever you’ve got—it’ll still taste like home.

Serving and Storing Apple Rice Pudding

Oh, the possibilities! I love serving this apple rice pudding warm with a drizzle of caramel sauce and a sprinkle of toasted pecans—that crunch against the creamy pudding is everything. For breakfast (yes, I said breakfast!), a dollop of Greek yogurt adds protein. Leftovers? Just cover and refrigerate for up to 3 days—the flavors get even better! Reheat gently with a splash of milk to bring back that perfect creamy texture. It also freezes beautifully for up to a month—just thaw overnight in the fridge.

Apple Rice Pudding Nutritional Information

Just so you know—these numbers are ballpark estimates based on my recipe. Your apple rice pudding’s nutrition will dance around a bit depending on your apple size, milk fat content, and sugar adjustments. But hey, it’s homemade comfort food—sometimes the soul needs feeding more than the calculator!

Frequently Asked Questions

I get so many questions about this apple rice pudding—here are the answers to what folks ask most!

Can I use brown rice instead of white? Absolutely! Just increase the water slightly and expect a longer cooking time—brown rice needs about 40 minutes to get tender. The texture will be nuttier and chewier (which I actually love!).

How long does apple rice pudding keep? It stays dreamy for 3 days in the fridge—just stir in a splash of milk when reheating. The apples soften more over time, but the flavors deepen beautifully.

Can I make this dairy-free? You bet! Swap the milk for almond or coconut milk and use vegan butter. The pudding will be slightly less creamy but still delicious.

Why did my pudding turn out too thick? No worries—just whisk in warm milk a tablespoon at a time until it’s perfect. Remember, it thickens as it cools!

Go on, give this apple rice pudding a whirl—I can’t wait to hear how your version turns out! Don’t forget to tag me when you post those delicious spoonfuls of comfort.

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