Apple Cinnamon Rice Pudding


Ah, rice pudding. I have to admit that I’ve never had rice pudding until I made this batch. Yet somehow I knew from reading recipes and looking at pictures that I would love it!

I first became enamored with the idea of rice pudding after seeing Joy the Baker post about it. Smitten Kitchen closely followed suit with her own version. Either it was fate, or the two of them were scheming to invade our minds with images of creamy, spiced rice. Either way, kudos to you; you have made me a believer.

I seem to be on this kick of making things that don’t require much measuring. It’s comfort that comes from such ease, and I suppose I’ve been seeking out a lot of comfort lately. (I especially like to bake and cook when I’m stressed out, 1) because it’s relaxing, and 2) because it’s a productive form of procrastination! :P) So as with my recent recipes, most everything is eyeballed here.

Roughly following Joy the Baker’s recipe from the Gourmet Cookbook, I cooked the rice with water on the stovetop first, then added milk and chopped apples to the pot. Top with cinnamon sugar, and you’re set!


Cinnamon Apple Rice Pudding


  • 2 c. water
  • 1 c. long-grain rice
  • 1/2 tsp. salt
  • 4 c. milk
  • 2 apples, peeled, seeded, and cubed
  • 1/2 c. brown sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • Cinnamon, to taste


In a large pot, cook the rice in the water. (How to cook rice on a stovetop)

When rice is done, add milk and apple and bring to a simmer. Add sugar, and continue to simmer, stirring often, until most of the milk is absorbed and/or cooks down. Add vanilla and cinnamon.

Beat egg in a medium-sized bowl, and slowly add some of the rice pudding in while beating, to temper the egg. Then put the egg-pudding mixture back into the pot, stirring well to incorporate.


One Response

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