Quick Rice Pudding (with apple walnut topping)

This is the perfect way to use leftover rice – which you should always make following this recipe (the real key to good rice pudding is well made rice!)

This recipe is quick and easy, and accidentally vegan. Some people add eggs to their rice pudding, but I never have, nor has my omnivorous mother – who is an unquestionably exceptional cook. The seasonings I’ve used were traditional American seasonings – for a more authentic variety use plain sugar and ginger or cardamom to season it.

2 Cups cooked basmati rice
4 Cups almond milk (I suppose you could use vanilla, but I can’t stand the fake flavor of it so I never buy it. If you get anything other than unsweetened and plain, adjust your sugar accordingly)
3 Tbsp dark brown sugar
2 tsp vanilla extract
1/8 tsp nutmeg
1/8 tsp allspice
1 tsp cinnamon

2 medium apples
4 Tbsp butter (I use Earth Balance)
2 Tbsp dark brown sugar
1/2 cup coarsely chopped walnuts (or pecans!)

1) Place all pudding ingredients in a large, heavy-bottomed sauce pan or pot and stir thoroughly.
2) Bring mixture to a simmer and cook over medium-high heat for five minute, stirring constantly to prevent burning or scalding.
2) Reduce heat to medium-low and cook uncovered for 20 minutes, stirring occasionally. If it seems thin after 20 minutes, cook longer on low heat in five-minute increments. It will be thinner than a modern box-made pudding…more like a traditional custard prior to cooling.
3) Remove from heat. If you’re serving warm, let it cool for five minutes so you don’t burn your tongue. If you’re serving it chilled, spoon into dishes and refrigerate.

You could stop there, but to really make this dish great you should continue 🙂

4) Melt the butter in a medium pan. Meanwhile, slice the apples. I make large cuts, you may prefer tiny slivers…it doesn’t matter.
5) When the butter has melted, whisk in the brown sugar. Bring just to a bare simmer, being careful not to scorch the butter or sugar.
6) Add apple slices and nuts to your butter and sugar, stirring constantly. Cook until the apples begin to soften (if the skin starts to peel from your slices, STOP!)
7) Top pudding with apples and nuts (and as much of the syrup as you can get out of the pan, obviously).


PS: We ate ours too fast tonight to get a photo, but tomorrow when we have the rest I’ll update this post.


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2 thoughts on “Quick Rice Pudding (with apple walnut topping)

  1. Andrea says:

    To make it better, you could use fresh, homemade almond milk. It is ridiculously easy to make. This is the recipe I generally follow. However, I will admit that it’s so easy, I don’t typically follow any sort of precise measurements. It is best when used immediately, as it separates in the fridge badly. If you like it a bit sweet or vanilla-y, you can add something like maple syrup or pure vanilla extract (that’s how Clara likes it best).

    • Lauren says:

      THANK YOU! I make almond flower quite frequently, so I’m not sure why I’ve never thought to make the milk itself. I’ll be doing this on Thursday when I’m home.

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