Apple Rice Pudding



  • 2 tablespoons butter
  • ¼ cup light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 pinch ground nutmeg
  • 2 apples – peeled, cored, and finely chopped

Rice Pudding:

  • 1 1/2 cups water
  • 3/4 cup uncooked short-grain white rice
  • 2 cups milk
  • 1/8 cup white granulated sugar
  • 1 egg, beaten
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract


  1. Melt butter in a small skillet over medium heat. Mix in brown sugar, cinnamon, salt, and nutmeg. Add apples; cook and stir until apples have softened, about 10 minutes. Set aside.
  2. Bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20 minutes.
  3. Stir 1 1/2 cups milk into rice mixture; cook until hot, 2 to 3 minutes. Add sugar and stir until well combined. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in cooked apples, remaining 1/2 cup milk, and beaten egg. Cook, stirring constantly, until heated through, about 2 minutes. Remove from heat and stir in butter and vanilla extract. Serve warm.

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