Creamy Applesauce Rice Pudding
Servings 4 servings
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.