Apple-Cinnamon Rice Pudding

Apple-Cinnamon Rice Pudding

2 Reviews
From: EatingWell Magazine, October 1997

Whether you're partial to the fragrant maple and apple goodness warm from the oven or prefer it cold and luxuriously creamy, this simple rice pudding is pure comfort. A teakettle makes neat work of the hot water bath.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1½ cups water
  • ¾ cup short-grain rice, such as arborio
  • ½ teaspoon salt
  • 3 cups low-fat milk, divided
  • 2 large egg yolks
  • ¼ cup pure maple syrup
  • 2 tablespoons packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 tart tart apples, such as Granny Smith
  • 1 teaspoon lemon juice
  • ½ cup raisins
  • Ground cinnamon for garnish


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  • Ready In

  1. Preheat oven to 350°F. Coat an 8-inch-square baking dish with cooking spray.
  2. Bring water to a boil in a 2-quart saucepan. Add rice and salt. Reduce heat to low and simmer, uncovered, stirring occasionally, until water is absorbed, 10 to 12 minutes.
  3. Add 2 cups milk to rice and simmer, stirring occasionally, for 8 minutes. (Discard any skin that forms on the surface.) Remove from the heat.
  4. Whisk remaining 1 cup milk, egg yolks, maple syrup, brown sugar and vanilla in a medium bowl until smooth.
  5. Peel and coarsely shred apples. Place in a small bowl and toss with lemon juice.
  6. Stirring constantly, add about 1 cup hot rice mixture to the egg mixture. Scrape back into remaining rice mixture, stirring constantly. Add raisins and shredded apples.
  7. Scrape mixture into prepared baking dish. Place dish in a shallow roasting pan and pour enough simmering water into roasting pan to come halfway up the sides of the baking dish.
  8. Bake pudding until barely set, 35 to 40 minutes. Serve warm or chilled, dusted with cinnamon.

Nutrition information

  • Per serving: 260 calories; 3 g fat(1 g sat); 2 g fiber; 53 g carbohydrates; 7 g protein; 15 mcg folate; 68 mg cholesterol; 31 g sugars; 326 IU vitamin A; 3 mg vitamin C; 184 mg calcium; 1 mg iron; 255 mg sodium; 367 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 3 other carbohydrate

Reviews 2

January 21, 2012
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By: EatingWell User
Curdled and thin Mine curdled as well, it was nice and creamy until I added the apples and baked it.
May 14, 2011
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By: chandraceta
Something went terribly wrong I don't know what I did wrong, but the pudding did not come out creamy. It has more of a curdled look to it, with sold egg pieces and water at the bottom. And yes, I did the tempering step.
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