This dessert has all the delicious flavours of an apple pie in a creamy rice pudding. It can be made with a push of a button in a pressure cooker or traditional stovetop method. So whether you love apple pie or rice pudding, this recipe has the best of both worlds for you. It’s also easy to prepare and can be made ahead of time which makes it perfect for holiday entertaining.
This is a sponsored post. I had the wonderful opportunity to work with USA Rice Canada to create this recipe for you. Though monetary compensation was received, all opinions are my own.
Rice is a staple in my house and always has been ever since I was a kid. When I was growing up my mom would make it fresh everyday for dinner. I on the other hand, like to cook a big batch of it on Sundays or Mondays and refrigerate it for later use during the week. It’s a great time-saver for a busy weeknight because then all I have to do is cook up some meat and veggies, and I have a meal. The great thing about rice is that it keeps for up to five days in the fridge, and up to six months in the freezer. When ready to use, just reheat it in the microwave. It’s so versatile and affordable as well.
Rice is not only wholesome, it’s a slow burning complex carbohydrate it leaves you feeling satisfied and full for a long time, which can help lower you daily calorie intake. Brown rice is high in fibre, full of nutrients, and a great source of whole grains.
This recipe begins with one cup of uncooked rice rinsed and drained, combined with two cups of diced apples, some brown sugar, and cinnamon. Add in four cups of whole milk, and cook until thickened and rice is tender. Stir in some vanilla and butter. Serve with a few pie crust cookies for a complete apple pie taste and feel.
I used a store-bought pie crust for convenience, and cookie cutter stamps to make my shapes. However, you can use any kind of small cookie cutters you have, or even just cut the pie crust to strips and serve alongside the rice pudding.
This apple pie rice pudding is thick and creamy. It’s filled with tender chunks of apples and sweetened with brown sugar. It has warm notes of cinnamon and vanilla, and a subtle richness from the milk and butter. Serve with some pie crust cookies for a beautiful presentation and to complete the taste of an apple pie.
Apple Pie Rice Pudding
This dessert has all the delicious flavors of an apple pie in a creamy rice pudding.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: 6-8
- Category: dessert
- Method: pressure cooker, stovetop
- Cuisine: American
- 1 cup (190g) USA medium grain rice, rinsed and drained (I used calrose)
- 1 cup (250ml) water (for stovetop method only)
- 2 cups (240g) cooking apples, chopped (about 2 medium apples)
- 1/2 cup (100g) packed brown sugar
- 1 tsp (5ml) ground cinnamon
- 4 cups (1L) whole milk
- 1 tbsp (15ml) salted butter
- 1 tsp (5ml) vanilla extract
- 1 single store-bought refrigerated pie crust
Pressure cooker method:
- Place the rice, apples, brown sugar, and cinnamon in your pressure cooker. Pour in the milk and stir everything together.
- Lock the lid and select the Porridge setting on High for 15 minutes.
- When the timer beeps, allow the pressure to release slowly for 10 minutes.
- After 10 minutes, press the Cancel button and open vent. When depressurized, open lid.
- The pudding will look curdled, not to worry. Gently stir in the butter and vanilla to break up the milk fat from the surface. The pudding will continue to thicken as it cools. Serve warm or cold with a few pie crust cookies.
- Place rice and 1 cup of water in a large saucepan. Cook over medium heat, covered, until water is absorbed.
- Stir in the apples, brown sugar, cinnamon and milk. Reduce the heat to low. Let simmer, uncovered, until thickened and rice is tender. Remove from heat. Gently stir in the butter and vanilla.
Pie crust cookies:
- On a lightly floured work surface, unroll your pie crust and cut into desired shapes. Bake as instructed on packaging. Let cool and serve with pudding.
The pressure cooker method is faster and it’s easier because you don’t have to watch over it. It yields a very thick rice pudding as shown in the pictures above.
The stovetop method takes longer and requires a little more attention, but it makes for smoother rice pudding. They both tastes the same, just differ in texture.
Keywords: apple pie rice pudding, apple cinnamon rice pudding