Rice pudding screams childhood memories for me! This Apple and Cinnamon Rice Pudding can be made in the instant pot, slow cooker, or even in the oven, so you can choose how quick, slow or hands on you want to be. Perfect for a deliciously creamy winter dessert the kids will love. You can have this made in under 25 minutes! And there is no need to serve it with anything, it's all in the dish.
Why you're going to love this recipe
What's not to love about retro desserts? Rice pudding is a family favourite, and I'm sure this one will become a family favourite for you too! Here's why:
- quick and easy to make
- choose how to cook it: slow cooker, instant pot, pressure cooker or in the oven
- lower sugar thanks to the apple
- flavoured with traditional apple pie spices
- deliciously creamy
- can be served warm or cold
- kids love it because it's so easy to eat
- no need to add any extras
What goes into the recipe
don't forget to scroll to the recipe card for full amounts and method
- arborio rice- why? Sure, it's more expensive, but this short grain rice is perfect for rice pudding as it retains some crunch and cooks really well with very little stirring. Bought a pack and don't know what else to use it for? We use it in risotto.
- apple- this is a large pink lady apple, the red apples are sweeter and therefore better for this recipe.
- cream- to add to the creamy texture, I stir this through at the end. It helps to make the rice pudding incredibly delicious
- milk- choose the milk that suits you, light, full cream, even rice! I use a full cream jersey milk, but I have used UHT milk when we have had nothing else.
How to make this recipe
- grate the apple (image 1)
- combine the rice and water (image 2)
- add the apple (image 3)
- add the milk (image 4)
- Add the nutmeg, cinnamon stick, vanilla and sugar. (Image 5)
- Mix well and cook using your preferred method:
Slow cooker: 8 hours low/ 4 hours high (stirring when you can)
Instant Pot: 20 minutes with manual pressure release
Oven: 180 degrees for 1 hour, stirring every 20 minutes. (Image 6) - Stir well. (Image 7)
- Add in the cream and allow to sit for 5 minutes to thicken before serving. (Image 8)
Slow cooker, Instant Pot or Pressure Cooker
Choose your own adventure with this dessert, depending on how much time you have and how hands on you want to be!
Slow cooker: 8 hours low/ 4 hours high (stirring when you can)
Instant Pot: 20 minutes with manual pressure release
Oven: 180 degrees for 1 hour, stirring every 20 minutes.
Expert tips and FAQs
Making this dessert couldn't be simpler, whichever method you choose.
Full fat, skim, they all work for this. For non dairy options, you can use rice milk, oat milk, soy. Swap the cream for coconut cream.
By far, it has to be arborio rice! It has smaller grains, and keeps a bit of crunch even after cooking.
More apple desserts
Apple and Cinnamon Rice Pudding
Equipment
Ingredients
- 1 pink lady apple
- 1 cup arborio rice
- 1 cup water
- 4 cups milk
- 1 cinnamon stick
- ½ tsp nutmeg
- ⅓ cup sugar
- 1 tsp vanilla paste
- ½ cup thickened cream
Instructions
- Grate the apple.
- Combine the water and rice in the bowl you are going to cook in (oven dish, Instant Pot dish, Slow Cooker bowl).
- Add the apple.
- Add the milk.
- Add the cinnamon stick, nutmeg, vanilla, sugar.
- Stir and cook using your preferred method.Slow cooker: 8 hours low/ 4 hours high (stirring when you can)Instant Pot: 20 minutes with manual pressure releaseOven: 180 degrees for 1 hour, stirring every 20 minutes.
- Stir, then add the cream and allow to sit for 5 minutes before serving.
Amanda Wren-Grimwood says
My family love rice pudding so can't wait to try this version.
Dionne says
The rice pudding to fight for! The results are absolutely stunning!
Mirlene says
I have a friend who is a mad fan of pudding, and I believe this is her favorite flavor. Can't wait to surprise her!
Katherine says
Oooh my kids are going to love this rice pudding!
Annissa says
Looks delicious! Thanks for sharing!