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Apple Cinnamon Rice Pudding

This healthy apple cinnamon rice pudding is filled with fall flavors!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4 cups


Rice Pudding

  • 1 can coconut milk full-fat
  • 1 cup water
  • 1/2 cup apple juice no sugar added
  • 1 teaspoon vanilla extract
  • Pinch sea salt
  • 1/2 apple grated
  • 1 cup jasmine rice or other long-grain rice
  • 2 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger grated fresh

Spiced Apple Topping

  • 1 1/2 apple thinly sliced
  • cinnamon to taste
  • nutmeg to taste
  • ginger powder to taste
  • Drizzle maple syrup optional


Rice Pudding

  • Add coconut milk, water, apple juice, vanilla, and salt to a medium-sized saucepan over medium-high heat. Stir frequently and bring to a light boil.
  • Rinse the rice well and drain water.
  • Add the rice to the boiling liquid along with the grated apple, maple syrup, cinnamon, and ginger.
  • Reduce the temperature until the mixture is at a simmer.
  • Cover the pot with a lid and simmer over low heat for 20+ minutes until the rice is cooked and the liquid is mostly absorbed. Stir every 5-10 minutes and add a little more water if necessary.
  • Enjoy warm with an apple topping or chilled paired with yogurt and nuts! I like to eat it warm once made and then eat leftovers chilled in the following days.

Apple Topping

  • Add thinly sliced apple to a medium-sized frying pan.
  • Add a generous sprinkling of cinnamon, nutmeg, and ginger powder. Drizzle maple syrup over if you are using it — I think it’s sweet enough already, but the syrup does help create a little more of a sauce for the apples.
  • Stir until well-combined.
  • Cook the apples over medium heat until soft and a light syrup has formed.