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Warm Apple Rice Pudding

This warm apple rice pudding is comfort in a glass. We need loads of it right now, people.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 10 1/2 cup servings

Ingredients

  • 3 ½ cups apple cider
  • 1/2 cup water
  • 1 cup white rice preferably long grain
  • 5 cinnamon sticks
  • ¾ teaspoon ground cloves
  • ¾ teaspoon ground ginger
  • ½ teaspoon freshly grated nutmeg
  • ¾ teaspoon ground cinnamon
  • 2 cups whole milk
  • 1 (12 ounce) can evaporated milk
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups apple butter (homemade or store-bought
  • 2 tablespoons maple syrup
  • 3-4 tablespoons granulated sugar
  • ½ teaspoon salt
  • 1 tablespoon vanilla extract
  • 2/3 cup Golden raisins (heaping)

Instructions

  • In a heavy 8 quart saucepan, soak the rice, cinnamon sticks, ground cloves, ground ginger and grated nutmeg, apple cider, and water for about 1 hour.
  • Once the rice has soaked bring the rice mixture to a boil over medium/high heat, uncovered. Once it starts to boil, lower the heat to medium-low and cook for 12 to 15 more minutes or until water is almost evaporated. You should still see some moisture.
  • Add the apple butter, whole, evaporated, and condensed milks to the rice. Stir to incorporate and taste. Add maple syrup, followed by the sugar - one tablespoon - at a time. Stir and taste the mixture. Don't be tempted to add too much sugar or all the sugar. The rice pudding will get sweeter as it cooks and thickens. Also, the raisins contribute greatly to the overall sweetness of your rice pudding. Always start with a tablespoon at a time and add more once the mixture thickens if it’s not sweet enough for you.
  • Add the salt, vanilla extract and raisins to the pot and cook over low heat, stirring carefully and often until the mixture thickens and desired consistency has been reached, about 25-35 minutes. Remove the cinnamon sticks and allow rice pudding to cool slightly. Portion into ½ cup serving dishes. Sprinkle with ground cinnamon, garnish with raisins, and enjoy!
  • Note 1: I eat my rice pudding while it’s still hot, but cold rice pudding is just as amazing.
  • Note 2: Rice pudding thickens as it cools, so if you like yours on the thinner side remove from the stove after about 15-20 minutes.
  • Rice pudding can be stored in the refrigerator for about 2-3 days.
  • Makes about 8-10 1/2 cup servings.