Baked Apple Rice Pudding with Cinnamon and Panko Topping
A comforting baked rice pudding featuring tender diced Granny Smith apples, warm cinnamon, and plump raisins mixed with fluffy jasmine rice. Topped with golden buttery panko breadcrumbs for delightful texture contrast, this dessert transforms simple cooked rice into an elegant comfort food. Perfect for fall gatherings or cozy weeknight treats, the casserole-style preparation makes it ideal for serving a crowd. The combination of tart apples and sweet raisins creates balanced flavors while the crispy topping adds satisfying crunch to each spoonful.
Ingredients
- 4 Tbsp unsalted butter, plus more to grease
- ½ cup Panko crumbs, plain dry breadcrumbsregular breadcrumbs1:1gluten-free
Use any plain dry breadcrumbs if panko unavailable
- 1 ½ lbs granny smith apples, 4 medium, peeled, cored and diced 1/2 inch thick
- ⅓ cup granulated sugar
- ½ tsp ground cinnamon
- 2 cups cooked white rice such as Jasmine, from 2/3 cup uncooked
- ¼ cup raisins, white or brown
- 3 Tbsp milk
Instructions
- 1
Preheat oven and butter the bottom and sides of baking casserole dish
- 2
Melt butter in medium skillet over medium heat until bubbling and slightly browned
- 3
Add bread crumbs to browned butter and stir constantly until lightly toasted and golden brown
- 4
Remove from heat immediately to prevent overcooking
- 5
Combine diced apples, sugar, and cinnamon in large mixing bowl
- 6
Stir in cooked white rice and raisins
- 7
Reserve breadcrumbs for topping and stir remaining breadcrumbs into apple mixture
- 8
Drizzle milk over mixture and stir until combined
- 9
Spread mixture into buttered casserole dish
- 10
Sprinkle reserved breadcrumbs over the top
- 11
Cover tightly with foil and bake until apples are tender
Tips
Use day-old cooked rice for best texture as it's less sticky and holds its shape better during baking.
Brown the butter until it's lightly golden for deeper, nuttier flavor that complements the apples perfectly.
Check apple tenderness with a fork before removing foil - they should pierce easily but still hold their shape.
Good to Know
Cover and refrigerate up to 3 days. Reheat individual portions in microwave or warm entire dish in 300°F oven.
Assemble completely up to 1 day ahead without final breadcrumb topping. Add topping just before baking.
Serve warm as dessert, optionally with vanilla ice cream or whipped cream. Can be enjoyed at room temperature as well.
Common Mistakes
Don't skip browning the butter or breadcrumbs will lack flavor depth
Reserve breadcrumbs for topping to maintain texture contrast
Cover with foil to prevent over-browning while apples cook through
Substitutions
Gluten-Free Swaps
Use any plain dry breadcrumbs if panko unavailable
General Alternatives
FAQ
Can I use leftover rice from takeout?
Yes, leftover rice works perfectly and actually gives better texture than freshly cooked rice since it's firmer and less sticky.
How long will this keep in the refrigerator?
Store covered in refrigerator for up to 3 days. The pudding may firm up when cold but reheats well in microwave or oven.
Can I freeze this rice pudding?
Yes, freeze up to 2 months in airtight container. Thaw overnight in refrigerator and reheat gently, adding splash of milk if needed.