Apple Rice Pudding
Cozy, comforting and deliciously sweet, cook up this apple rice pudding as a fun no bake dessert on the stovetop!
Servings: 2 servings
Calories: 283kcal
Equipment
- Large pot
- Skillet
Ingredients
- ½ cup pudding rice or arborio rice
- 1.5 cups plant milk of choice
- ½ cup water
- 1 teaspoon brown sugar
- 1 teaspoon cardamom or cinnamon*
- 1 tablespoon coconut oil melted
- 1 red apple half sliced, half grated
- 1 tablespoon maple syrup
Instructions
- Add the pudding rice, plant milk, water, brown sugar and cardamom to a large pot. Bring to a boil, stirring continuously, then reduce the heat to a very light simmer. Cook for about 25 minutes, stirring often, until the rice has softened. Add more milk or water to adjust the consistency to preference.
- About 5 minutes before the rice pudding is ready, add half a grated apple to the pot.
- Heat coconut oil in a small skillet and use tongs to place the apple slices. Sprinkle with a little cardamom. Heat through until softened, about 4-5 minutes.
- Spoon the rice pudding into your bowls and top with the cooked sliced apples. Drizzle with maple syrup and enjoy!
Notes
*Cinnamon scores 0 on the SIGHI list, but is very debated and is rated as higher histamine on other lists. Only use if you tolerate well.
- Make sure to use pudding rice, arborio rice or a short grain rice suitable to make a rice pudding.
- Stir often to prevent the rice from sticking and to get a creamy texture.
- Adjust the amount of milk and water to preference, adding more if you like a looser texture.
- Nutritional information is auto-generated and should be understood to be an estimate.
- plant milk has variable scores.
- cardamom scores 0, with a note that some varieties may not be tolerated.
Nutrition
Calories: 283kcal | Carbohydrates: 41g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 94mg | Potassium: 395mg | Fiber: 3g | Sugar: 22g | Vitamin A: 745IU | Vitamin C: 17mg | Calcium: 272mg | Iron: 2mg
