Can I use non-dairy milk in this recipe?

Absolutely! You can use any type of milk you prefer. Almond, soy, or oat milk all work wonderfully.

Can I make this ahead of time?

Yes, you can prepare the rice pudding ahead of time and store it in the refrigerator for up to 2 days. Add the apple crisp topping just before baking for the best texture.

Can I use other rice instead of Arborio?

If you don’t have Arborio rice, you can use another short-grain rice like sushi rice. The texture will be slightly different, but still delicious!

Can I add spices to the rice pudding?

Definitely! Adding a pinch of cinnamon or nutmeg to the rice pudding base can enhance the flavor and complement the apple crisp topping beautifully.

How do I prevent a skin from forming on top of the rice pudding?

To prevent a skin from forming, cover the surface of the rice pudding with plastic wrap while it cools. Ensure the plastic wrap touches the surface directly.

Have you ever found yourself craving the comforting warmth of rice pudding AND the delightful crunch of apple crisp? Well, my friend, you're in luck! This Apple Crisp Rice Pudding recipe combines the best of both worlds into one harmonious dessert. It's a warm hug on a cold day, a sweet serenade for your taste buds, and a guaranteed crowd-pleaser. I remember the first time I made this; my family devoured it in minutes! This really is a very cozy and special recipe!

This recipe starts with a creamy, dreamy rice pudding base made with Arborio rice, milk, cream, and a touch of vanilla. The magic really happens when you top it with a generous layer of cinnamon-spiced apples and a buttery, oat-filled crisp topping. Baking it all together transforms it into a symphony of textures and flavors that will leave you wanting more. Don’t be alarmed, it looks complicated but the whole process is very simple. Just follow the instructions properly.

Apple Crisp Rice Pudding

Name: Apple Crisp Rice Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Fruit-Based-Desserts
Ingredients: 1/2 cup Arborio Rice; 2 cups Milk; 1/2 cup Heavy Cream; 1/4 cup Granulated Sugar; 1 teaspoon Vanilla Extract; Pinch Salt; 2 medium Apples (peeled, diced); 2 tablespoons Brown Sugar; 1 tablespoon All-Purpose Flour; 1/2 teaspoon Cinnamon; 1/4 teaspoon Nutmeg; 1/4 cup Rolled Oats; 2 tablespoons Cold Butter (cubed)

Indulge in the comforting flavors of Apple Crisp Rice Pudding, a delightful combination of creamy rice pudding, spiced apples, and a buttery crisp topping. Perfect for a cozy dessert any time of year!

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

📖 Instructions

Prepare the Rice: In a medium saucepan, combine the Arborio rice, milk, heavy cream, sugar, vanilla extract, and a pinch of salt. I had some vanilla extract that's been sitting in my cupboard for ages, and this was the perfect chance to finally use it! It smelled amazing.
Cook the Rice Pudding: Bring the mixture to a simmer over medium heat, stirring occasionally to prevent sticking. Reduce the heat to low and continue to simmer, stirring frequently, for about 25-30 minutes, or until the rice is tender and the pudding has thickened to a creamy consistency. The key here is patience – don't rush the process! A slow simmer ensures a creamy, dreamy texture. Just remeber to stir it!
Cool Slightly: Remove the saucepan from the heat and let the rice pudding cool slightly while you prepare the apple crisp topping. This will prevent the topping from sinking into the pudding during baking.
Prepare the Apples: In a mixing bowl, combine the peeled and diced apples, brown sugar, flour, cinnamon, and nutmeg. Toss until the apples are evenly coated. If you're feeling adventurous, add a squeeze of lemon juice to prevent browning and enhance the apple flavor. The scent of cinnamon and nutmeg alone is enough to make your kitchen smell heavenly.
Make the Crisp Topping: In the same mixing bowl (no need to wash it!), combine the flour, brown sugar, rolled oats, cinnamon, and cold butter. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The colder the butter, the better the topping will be. I sometimes pop the butter in the freezer for 10 minutes before starting.
Assemble the Dish: Pour the slightly cooled rice pudding into a greased 8x8 inch baking dish. Spread the apple mixture evenly over the rice pudding. Sprinkle the crisp topping evenly over the apples.
Bake: Preheat your oven to 375°F (190°C). Bake for 25-30 minutes, or until the topping is golden brown and the apples are tender. Keep an eye on it – ovens can be temperamental!
Cool and Serve: Remove the baking dish from the oven and let it cool for at least 15 minutes before serving. This allows the rice pudding to set slightly and the flavors to meld together. Serve warm, and if you're feeling decadent, add a scoop of vanilla ice cream or a dollop of whipped cream. Trust me, you won't regret it!