This easy apple rice pudding is so delicious and yet so satisfying. It is loaded with apples, cinnamon and a browned butter crunchy topping that only adds to its amazing taste. It can be served as breakfast, brunch or even as dessert!

What’s more, it is an amazing way to use up leftover white rice and only takes a short time to prepare.


  • 1/2 cup plain dry breadcrumbs
  • 4 medium granny smith apples, peeled, cored and diced
  • 1/3 cup granulated sugar
  • 2 cups cooked white rice
  • 1/4 cup unsalted butter
  • 1/2 tsp ground cinnamon
  • 3 Tbsp milk
  • 1/4 cup raisins either white or brown raisins
Apple Rice Pudding

Apple Rice Pudding


  1. Melt the butter in a skillet over medium heat.
  2. When the butter stops bubbling and is slightly browned, add 1/2 cup bread crumbs and stir constantly until lightly toasted and golden brown then remove from heat and set aside to prevent overcooking.
  3. In a large mixing bowl, combine diced apples (about ½ inch thick), 1/3 cup sugar and 1/2 tsp cinnamon, then stir in 2 cups cooked white rice and 1/4 cup raisins.
  4. Reserve 2 Tbsp of the bread crumbs for topping and stir remaining bread crumbs into the apple/rice mixture.
  5. Drizzle 3 Tbsp milk over the mixture and stir until combined.
  6. Butter the inside of a 9x13x2″ baking casserole dish and spread the mixture into the casserole dish then sprinkle the reserved 2 Tbsp bread crumbs on top.
  7. Cover tightly with foil and bake in a preheated oven at 350˚F for about 35 minutes or until apples are tender.
  8. Serve and enjoy.