On the coldest night last January, I stood at the stove stirring a pot of rice pudding and wondering why I didn't make this more often.
The whole kitchen smelled like cinnamon and warm apples.
I'd tossed in some applesauce on a whim because I had half a jar sitting in the fridge, and the result was this thick, creamy, apple-scented pudding that honestly tasted better than any version I'd made before.
Now this applesauce rice pudding is my go-to cold weather comfort food.
I make it for dessert, I eat it for breakfast, and sometimes I just stand at the stove eating it straight from the pot.
Yes, I'm guilty.
One pot, 35 minutes, and just a handful of pantry staples. The applesauce does all the work, adding natural sweetness and fruity depth so you barely need any added sugar.
Grab a spoon and a cozy blanket. This one's a hug in a bowl.
Why This Recipe Works
This isn't your ordinary rice pudding. The applesauce changes everything.
- Applesauce adds natural sweetness and fruity depth. You only need 2 tablespoons of brown sugar because the applesauce provides most of the sweetness on its own.
- Stovetop simplicity. One pot, 30 minutes of simmering, done. No oven, no baking, no fuss.
- Pantry staples only. Rice, milk, applesauce, cinnamon, and a few basics you probably already have.
- Unbelievably creamy texture. Arborio rice slowly releases its starch as it cooks, creating that thick, velvety consistency without any cream.
- Works as dessert or breakfast. Top it with granola and yogurt in the morning, or drizzle maple syrup on it after dinner. It goes both ways.
Ingredients
Simple ingredients, big comfort. Here's what goes into this pudding.
- Arborio rice (½ cup). Short-grain rice is essential for creamy rice pudding. Arborio or pudding rice releases starch as it simmers, giving you that thick, spoonable texture. Long-grain rice won't give you the same results.
- Whole milk (2 cups). The fat in whole milk makes the pudding rich and creamy. You can use 2% for a lighter version, but don't go below that or the consistency will be too loose. Plant milk works great for a dairy-free version, especially oat milk.
- Water (½ cup). Helps thin out the liquid at the start so the rice cooks evenly before the milk thickens.
- Unsweetened applesauce (¾ cup). This is the secret ingredient. It adds gentle apple flavor, natural sweetness, and keeps the pudding silky smooth. Use unsweetened so you can control the sugar level.
- Brown sugar (2 tablespoons). Just a touch. The applesauce provides most of the sweetness.
- Ground cinnamon (1 teaspoon). Cinnamon and applesauce are a perfect match. It makes the whole pot smell incredible.
- Ground cardamom (¼ teaspoon, optional). A warm, floral spice that adds a surprising depth. Skip it if you prefer a simpler flavor profile.
- Vanilla extract (1 teaspoon). Added at the very end to preserve its flavor.
- Butter (1 tablespoon, optional). Stirred in at the end for extra richness. Omit for a vegan version.
- Pinch of salt. Brings all the flavors together.
How to Make Applesauce Rice Pudding
This is pure stovetop cooking at its most relaxing. One pot, a wooden spoon, and about 30 minutes of gentle stirring.
Step 1: Simmer the Rice
Combine the ½ cup arborio rice, 2 cups milk, and ½ cup water in a medium saucepan over medium heat.
Bring to a gentle simmer, stirring frequently. You want small bubbles around the edges, not a rolling boil.
Reduce the heat to medium-low and let the rice cook for about 15 minutes, stirring every couple of minutes. The rice will slowly absorb the liquid and start to thicken.
Step 2: Add the Applesauce and Spices
Once the rice has been simmering for 15 minutes and is starting to get tender, stir in the ¾ cup applesauce, 2 tablespoons brown sugar, 1 teaspoon cinnamon, cardamom (if using), and a pinch of salt.
Mix everything well so the applesauce is fully incorporated.
Step 3: Finish Simmering
Continue cooking on medium-low for another 10-15 minutes, stirring frequently.
The pudding is done when the rice is fully tender and the texture is thick and creamy but still spoonable. It will thicken more as it cools, so pull it off the heat when it's slightly looser than your ideal consistency.
Pro tip: If it gets too thick while cooking, add a splash of milk and stir it in. You can always thin it out.
Step 4: Add the Finishing Touches
Remove the pot from the heat. Stir in the 1 teaspoon vanilla extract and 1 tablespoon butter (if using).
The butter melts right in and gives the pudding a gorgeous, silky finish.
Step 5: Serve
Spoon the pudding into bowls. Drizzle with maple syrup, sprinkle with extra cinnamon, and top with diced fresh apple or toasted walnuts if you like.
This is incredible warm, and it's equally delicious cold from the fridge the next morning.
Recipe Tips and Notes
A few things I've learned from making this over and over.
- Stir frequently to prevent scorching. Milk and rice can stick to the bottom of the pot fast. Keep that spoon moving, especially in the last 10 minutes.
- Keep the heat at medium-low. A gentle simmer is what you want. A hard boil makes the milk foam up and the rice cook unevenly.
- It thickens as it cools. Don't panic if it looks a little thin when you take it off the heat. Give it 10 minutes and it will set up beautifully. Add a splash of milk when reheating to loosen it back up.
- Arborio or short-grain rice only. Long-grain rice like basmati or jasmine won't give you the creamy, starchy texture that makes this recipe work.
- Taste and adjust the sweetness. Every brand of applesauce has a different sugar level. Taste the pudding after adding the applesauce and add more brown sugar if you want it sweeter.
Substitutions and Variations
This recipe is a great starting point for your own spin.
- Slow cooker version. Combine all ingredients (except vanilla and butter) in your slow cooker. Cook on low for 3-4 hours, stirring once or twice. Stir in vanilla and butter at the end.
- With leftover rice. Have cooked rice from last night? Use 1 ½ cups cooked rice, reduce the milk to 1 ½ cups, and skip the water. Simmer for just 10-12 minutes with the applesauce and spices. Dinner leftovers turned into dessert.
- Vegan. Use oat milk or coconut milk and skip the butter. The applesauce makes this plenty rich without any dairy.
- Baked version. Pour everything into a baking dish and bake at 325°F for 40 minutes. The top gets a light skin that's chewy and caramelized. Delicious.
- With raisins. Add ¼ cup golden raisins when you add the applesauce. They plump up and add little bursts of sweetness.
How to Store
Leftovers keep well in the fridge.
- Fridge. Store in an airtight container for up to 3-4 days.
- Reheating. Warm on the stovetop over low heat with a splash of milk to loosen it up. Microwave works too, about 1-2 minutes, stirring halfway through.
- Freezing. Not ideal. The texture changes after freezing and the rice can get grainy. I'd stick to making fresh batches.
Honestly though, this rarely makes it to the fridge in my house.
Frequently Asked Questions
Can I use leftover rice for rice pudding?
Absolutely. Use 1 ½ cups cooked rice and reduce the milk to 1 ½ cups. Skip the water. Simmer for about 10-12 minutes with the applesauce and spices. It cuts the cooking time in half, and it's a great way to use up last night's rice.
What type of rice is best for rice pudding?
Arborio rice or pudding rice (short-grain) gives the creamiest results. The short grains release starch as they cook, which creates that thick, velvety texture. Avoid long-grain rice like basmati or jasmine, as the pudding won't thicken properly.
Can I make applesauce rice pudding with plant milk?
Yes! Oat milk is my top pick because it's naturally creamy and slightly sweet. Coconut milk (full-fat canned) makes an incredibly rich version. Almond milk works too, but the pudding will be a bit thinner.
How do I prevent my rice pudding from getting too thick?
Keep the heat low and stir frequently. The pudding thickens significantly as it cools, so take it off the heat when it's still slightly looser than you want. You can always add a splash of milk to thin it back out when serving or reheating.
Can I use store-bought applesauce?
That's exactly what I use. Store-bought unsweetened applesauce works perfectly. Just make sure it's unsweetened so you can control the sugar. Homemade applesauce is great too if you have it on hand.
Recipe
Creamy Applesauce Rice Pudding
Ingredients
Rice Pudding
- ½ cup arborio rice or pudding rice
- 2 cups whole milk or plant milk of choice
- ½ cup water
- ¾ cup unsweetened applesauce
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cardamom optional
- 1 teaspoon vanilla extract
- 1 tablespoon butter optional, omit for vegan
- 1 pinch salt
Optional Toppings
- maple syrup for drizzling
- diced fresh apple
- toasted walnuts
- extra cinnamon
Instructions
Make the Pudding
- Combine rice, milk, and water in a medium saucepan over medium heat. Bring to a gentle simmer, stirring frequently.
- Reduce heat to medium-low. Simmer for about 15 minutes, stirring every couple of minutes, until the rice begins to soften and the liquid starts to thicken.
- Stir in the applesauce, brown sugar, cinnamon, cardamom (if using), and salt. Mix well to combine.
- Continue simmering on medium-low for another 10-15 minutes, stirring frequently, until the rice is fully tender and the pudding is thick and creamy.
- Remove from heat. Stir in the vanilla extract and butter (if using). The pudding will thicken more as it cools.
- Serve warm with your favorite toppings, or chill in the fridge and enjoy cold.
Notes
- Stir frequently: Milk and rice stick to the bottom fast. Keep stirring, especially in the last 10 minutes.
- It thickens as it cools: Take it off the heat when slightly thinner than desired. Add a splash of milk when reheating.
- Leftover rice shortcut: Use 1 ½ cups cooked rice, reduce milk to 1 ½ cups, skip the water. Simmer 10-12 minutes with applesauce and spices.
- Dairy-free: Use oat milk or coconut milk and skip the butter.
- Storage: Refrigerate in an airtight container for up to 3-4 days. Reheat on stovetop with a splash of milk.
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