Baked Rice Pudding With Apples

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A classic to make again and again: This with vanilla and cinnamon flavored German baked rice pudding with apples and raisins is a family favorite. It’s warm, firm, not too sweet and oh, so good. Layered with white rice that’s mixed with beaten eggs and butter after cooking, raisins and apples. Tastes great both warm or cold with vanilla sauce aka. vanilla custard or just like that.

My parents in law have gotten so many apples from their apple trees last year. Though we’ve given some to family and friends, the cellar is still full of apples.

Thus why I’ve decided to make this easy to follow, delicious and not too sweet baked rice pudding. Made with a handful of ingredients: medium grained white rice (rice pudding), milk, butter, raisins, apples, eggs, sugar, vanilla, cinnamon and bread crumbs.

This rice pudding with fruits is quite firm, such that you can cut it to serve and not so creamy like rice puddings cooked on the stovetop, but it still tastes delicious. The rice is cooked with milk and sugar on the stovetop, then mixed with beaten egg – butter – sugar mixture, layered with apples and raisins in a casserole dish, then topped with breadcrumbs and butter before baking for about 45 minutes. Makes a great lunch or dinner. Serve the rice pudding with vanilla sauce or just enjoy it just like that. Feel free to leave out the fruits when baking the pudding and serve with any fruit compote of your choice.

What you’ll need to make German baked rice pudding recipe

  • 2 tablespoons vanilla sugar (SEE NOTES)
  • 2 tablespoons sugar
  • 1/2 tablespoon ground cinnamon
  • 1 kg (2.2 lbs) apples
  • 250 g (about 1 1/3 cups) rice pudding or medium grained white rice
  • 1 liter (33.8 fl oz/ 4 cups) milk
  • a pinch of salt
  • 60 g (¼ cup) butter plus extra for greasing
  • 3 medium eggs
  • about 40 g (about 1.4 oz/) raisins

For the topping

  • 2 tablespoons butter, chilled
  • 1/2 tablespoon homemade bread crumbs

How to make baked rice pudding with apples

Begin by adding milk, rice, half of the vanilla sugar and a pinch of salt to the pot. Combine well and bring to a boil. After reduce the heat, cover and let simmer for about 20 minutes. Keep stirring in between. After 20 minutes remove the pot from the heat and let cool for about 5 minutes, while still covered.

In the meantime peel the apples, remove the core and cut them into thin slices. Put the slices into a bowl or any and mix them with ground cinnamon and set aside.

Next separate the eggs into two separate bowls. Add a pinch of salt to egg white and beat until light and fluffy.

Add sugar (the normal sugar and not the remaining vanilla sugar) and butter to the bowl with egg yolks and beat until creamy.

Scoop the cooked and cooled milk rice to the egg yolk – butter. Add sugar mixture and mix well and fold in egg whites. Then preheat the oven to 180 ° C (356 °F), with both top and bottom heat.

How to layer and bake rice apple pudding

Start and end with rice mixture. In a greased casserole dish add a layer of rice mixture. Then scatter cinnamon apple slices on top. Sprinkle with half of the remaining vanilla sugar and half of the raisins.

Repeat the process until you have used up all the rice, apples, the remaining raisins and vanilla sugar. Sprinkle with bread crumbs over the top. Using your hands break the chilled butter into small pieces and scatter them on top as well.

Then bake for about 45 minutes.

Let cool for 5 minutes and enjoy.

Baked rice pudding with apples

A classic to make again and again: This German oven baked rice pudding with apples and raisins is a family favorite. It's warm, firm, not too sweet and oh, so good. Made with medium grained white rice (rice pudding), milk, butter, raisins, apples, eggs, sugar, vanilla, cinnamon and bread crumbs. Tastes great both warm or cold with vanilla sauce aka. vanilla custard, fruit compote or just like that.
Prep Time40 mins
Cook Time45 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: European, German
Keyword: baked rice pudding, baked rice pudding with cooked rice, Comfort food, Reisauflauf
Servings: 6 Servings
Author: Ester from esterkocht.com

Ingredients

  • 2 tablespoons vanilla sugar (SEE NOTES)
  • 2 tablespoons sugar
  • ½ tablespoon ground cinnamon
  • 1 kg (2.2 lbs) apples
  • 250 g (about 1 1/3 cups) rice pudding or medium grained white rice
  • 1 liter (33.8 fl oz/ 4 cups) milk
  • a pinch of salt
  • 60 g (2.1 oz/ ¼ cup) butter plus extra for greasing
  • 3 medium eggs
  • about 40 g (about 1.4 oz/) raisins

For the topping

  • 2 tablespoons butter cold
  • ½ tablespoon bread crumbs

Instructions

  • Begin by adding milk, rice, half of the vanilla sugar and a pinch of salt to the pot. Combine well and bring to a boil. After reduce the heat, cover and let simmer for about 20 minutes. Keep stirring in between. After 20 minutes remove the pot from the heat and let cool for about 5 minutes, while still covered.
  • In the meantime peel the apples, remove the core and cut them into thin slices. Put the slices into a bowl or any and mix them with ground cinnamon and set aside. Next separate the eggs into two separate bowls. Add a pinch of salt to egg white and beat until light and fluffy. Add sugar (the normal sugar and not the remaining vanilla sugar) and butter to the bowl with egg yolks and beat until creamy. Scoop the cooked and cooled milk rice to the egg yolk - butter and sugar mixture and mix well. Then fold in egg whites. Next preheat the oven to 180 ° C (356 °F), with both top and bottom heat.
  • Start and end with rice mixture. In a greased casserole dish add a layer of rice mixture. Then scatter cinnamon apple slices on top. Sprinkle with half of the remaining vanilla sugar and half of the raisins. Repeat the process until you have used up all the rice and apples. Sprinkle with bread crumbs over the top. Using your hands break the chilled butter into small pieces and scatter them on top as well and bake for about 45 minutes. Let cool for 5 minutes and enjoy.

Notes

  • If you don't have access to vanilla sugar, use about ¼ teaspoon vanilla extract instead. Just bear in mind to use 4 tablespoons regular sugar instead of 2 tablespoons.
  • If kid won't be joining you, soak the raisins in rum while the rice is cooking.
  • I've used apples to make this recipe. The juice from the apples makes the pudding not to be too dry. But feel free to use other fruits of your choice like drained canned sour cherries preserved in water, plums or even peaches if you like.

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it. Or snap a photo and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram.

 

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