I only recently discovered rice pudding as a dessert, but boy am I hooked!
This cinnamon apple rice pudding is my favorite rice dessert in the fall with its irresistibly creamy texture and delicious flavors of cinnamon and vanilla.
The warm spices, tender cinnamon apples, and a fluffy ricotta-cream base work perfectly together, and it’s an elegant-looking dessert that could easily earn a place on your Thanksgiving table.
The best part?
It’s super simple to make, can be prepped ahead of time, and looks absolutely gorgeous served in individual glasses.
What You’ll Need
This dessert has three main parts:
- Rice pudding base made with short-grain rice, milk, cinnamon, and vanilla.
- Cinnamon apple topping: diced apples are sautéed in butter, sugar, and cinnamon until tender.
- Creamy ricotta mix: whipped cream and ricotta are folded into the rice for a light, fluffy texture.
How to Make This Cinnamon Apple Rice Pudding
Start by cooking the rice pudding base:
In a small pot, bring milk to a boil. Add rice, vanilla, cinnamon, sugar (or sweetener), and a pinch of salt. Reduce the heat and simmer uncovered for 15–20 minutes, stirring occasionally, until the rice is soft and creamy.
If it starts looking too thick, stir in a splash of water or more milk. Once cooked, remove from the heat and let it cool completely.
While your rice is cooking, peel, core, and dice the apples into small cubes. In another pot, melt butter, then add apples, cinnamon, and sugar (or sweetener). Cook over medium heat for 15–20 minutes, until the apples are soft and caramelized. Let cool.
When your base and apple filling are ready, mix a bit of sugar into the heavy cream, then whip the cream until nice and fluffy. Add in the ricotta cheese and whip again until smooth and light.
Fold the ricotta cream into the cooled rice pudding, mixing vigorously until fully incorporated and fluffy.
Spoon the rice pudding mixture into your serving glasses, dividing everything evenly. Then, top each glass generously with the cinnamon apples.
You can serve your dessert right away or refrigerate it for later. If making ahead, store the rice base separately and add apples just before serving for easier storage and fresher presentation.
Why You’ll Love This Recipe
- It’s full of delicious fall flavors: cinnamon + apples + creamy rice = heaven
- The dessert cups come out looking super elegant: served in small glasses, it looks like a fancy layered dessert.
- It’s easy to make ahead: the dessert cups can be prepared the day before and chilled until you’re ready to serve.
- Full of balanced flavors: I love this dessert because it’s not overly sweet, and the cinnamon apples pair perfectly with the creamy ricotta and whipped cream rice.
- It’s perfect for parties and larger gatherings: the recipe is super easy to scale up for family dinners, parties, or holiday events when you’re entertaining a crowd.
Tips for Success
- Use short-grain rice as it cooks faster, comes out creamier, and holds the pudding texture the best.
- Stir the rice often when preparing it so that it doesn’t stick and maintains its silky texture.
- Cool the rice completely before mixing it with the ricotta and whipped cream blend, or the mixture may separate.
- Taste the apples while cooking and adjust the sweetness as needed.
- Serve the dessert cups chilled or at room temperature; the pudding tastes amazing either way!
📌 Cinnamon Apple Rice Pudding (Recipe Card)
Ingredients (Makes 4 glasses)
Rice Pudding
- 1 1/2 cups whole milk
- 1/3 cup short-grain rice
- Dash of vanilla extract
- 1 teaspoon cinnamon
- 1 tablespoon sugar or sweetener
- Splash of water, if needed
Cinnamon Apples
- 1 1/2 cups diced apples (about 2 medium)
- 1 tablespoon butter
- 1 teaspoon cinnamon
- 1 tablespoon sugar or sweetener
- 1 tablespoon lemon juice
Creamy Ricotta Mix
- 1/3 cup heavy cream
- 1 cup ricotta cheese
- 1 teaspoon sugar or sweetener (optional)
Equipment
- Two small saucepans
- Mixing bowls
- Hand mixer or whisk
- Serving glasses (7 oz each)
Instructions
- In a medium-sized saucepan, bring milk to a boil. Add the rice, vanilla, cinnamon, sugar, and a pinch of salt.
- Simmer the rice uncovered for about 15–20 minutes, stirring occasionally, until the rice is soft. Add a bit of water or milk if it looks too thick. Cool completely.
- Peel and core your apples, then cut them into small cubes.
- In another pot, melt butter, then add the diced apples, lemon juice, cinnamon, and sugar. Cook for 15–20 minutes, until the apples are tender. Cool completely as well.
- In a medium-sized bowl, mix heavy cream with sugar (if using), then whip it until it becomes fluffy. Add ricotta and whip again until the mixture becomes smooth.
- Fold the ricotta cream into the cooled rice pudding, mixing until it becomes light and fluffy.
- Spoon pudding evenly into 4 glasses, top with cinnamon apples, and serve.
- If you’re making the recipe ahead, chill the pudding base and apples separately, then assemble right before serving.
