Baked Apple Rice Pudding for Two
This baked apple rice pudding is a small, comforting dessert that stays soft and easy to eat. It balances tender baked apples, creamy milk, and short-grain rice for a gentle texture.
This recipe is made for one or two servings. The steps are simple and use common ingredients you likely already have. It uses short-grain rice for a naturally creamy result without fuss.
It’s gentle to chew and can be made softer or lighter if you prefer. If you like coconut flavors, try the mango coconut rice pudding or the soft coconut rice pudding for different, small-batch twists.
Ingredients You’ll Need
- 1/3 cup (65 g) short-grain rice (Arborio or sushi rice)
- 1 1/2 cups (360 ml) milk (dairy or unsweetened plant milk) and 1 medium apple, peeled and diced small
- 1 tablespoon butter or mild oil (optional), 2 tablespoons sugar or maple syrup, 1/2 teaspoon ground cinnamon, 1/4 teaspoon vanilla, pinch of salt, 1 tablespoon raisins (optional)
You can serve this baked apple rice pudding with a small spoon of plain yogurt, a soft cookie, or extra applesauce if you like.
Step-by-Step Recipe
- Preheat the oven to 350°F (175°C). Rinse the rice until the water runs clear, then simmer the rice with 1 cup of milk over medium-low for about 12–15 minutes until partially tender.
- Sauté the diced apple in butter or oil over low heat for 4–6 minutes, stir in 1 tablespoon sugar and 1/4 teaspoon cinnamon, then combine the partially cooked rice, apples, remaining 1/2 cup milk, vanilla, remaining sugar, pinch of salt, and raisins in an ovenproof dish.
- Bake uncovered for 20–25 minutes until the top is lightly set and the center remains creamy, then let cool for 5 minutes before serving; for a softer pudding shorten the bake time and add a splash more milk when serving.
Tips and Easy Variations
Texture and chewing
- Cook the rice a few minutes longer on the stove for extra softness.
- Mash some of the cooked rice or use applesauce instead of diced apples for a very smooth pudding.
- Cut apples into very small pieces and cook until very tender to ease chewing.
Dietary swaps
- Use low-fat or unsweetened plant milk to lighten digestion.
- Replace sugar with mashed banana or reduce the amount of sweetener.
- Choose oat, almond, or soy milk for a dairy-free version.
Alternate methods
- For a quicker stovetop version, cook the rice fully then simmer with apples and remaining ingredients for 5–8 minutes.
- Swap pear for apple or add a pinch of nutmeg for a warm variation.
- Add soft dried fruit like chopped dates or extra raisins for sweetness and texture.
Quick notes
- Make it softer by using applesauce or cooking rice longer.
- Use plant-based milk to make it dairy-free without changing quantities.
- Reduce sugar or use natural sweeteners if you need to limit sugar.
Storage and Leftovers
Fridge
Let the pudding cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days.
Freezer
Freezing is possible but may change texture; thaw in the fridge and stir well before reheating.
Reheating
Reheat gently in short microwave bursts stirring between each, or warm on the stovetop with a splash of milk to loosen the texture.
Conclusion
Give this baked apple rice pudding a try — it’s simple, gentle, and perfect for one or two people. The dish is soft, easy to chew, and simple to make with familiar pantry items.
It reheats well and can be adjusted for texture or dietary needs, making it a comforting small-batch dessert or snack.
FAQ
Can I use leftover cooked rice?▶
Yes. Use about 1 cup of cooked rice, reduce or skip the stovetop simmer, and add milk to reach a creamy consistency before baking or warming through on the stove.
Can I make this without baking?▶
Yes. After cooking the rice and apples, combine everything and simmer gently for 5–8 minutes until creamy, then serve warm without baking.
