Apple Ginger Skillet Rice Pudding With Warm Spices

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 2 medium apples (about 12 oz), peeled and diced
• 1 tbsp finely grated fresh ginger (from about 1-inch piece)
• 1/2 cup uncooked medium- or short-grain white rice
• 2 tbsp unsalted butter
• 3 cups whole milk, plus 1/2 cup as needed
• 1/2 cup water
• 1/3 cup granulated sugar (plus 1–2 tbsp more to taste)
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract
• Optional: 1–2 tbsp brown sugar for finishing, extra cinnamon, chopped toasted nuts

Do This

• 1. Peel, core, and dice apples. Grate fresh ginger. Measure out rice, milk, spices, sugar, and butter.
• 2. In a 10–12 inch skillet, melt butter over medium heat. Add rice, ground cinnamon, ground ginger, and salt; stir 2–3 minutes until rice smells toasty.
• 3. Stir in apples and fresh ginger; cook 3–4 minutes until apples start to soften and everything is fragrant.
• 4. Pour in water and 3 cups milk. Bring just to a gentle simmer, then reduce heat to low. Cook 25–30 minutes, stirring often, until rice is very tender and mixture is creamy.
• 5. Stir in sugar and vanilla. Simmer 3–5 minutes more, stirring, until sugar dissolves and pudding is thick but still slightly loose. Add extra milk as needed.
• 6. Remove from heat, cover loosely, and let stand 5–10 minutes to thicken. Taste and adjust sweetness or spices.
• 7. Serve warm straight from the skillet, topped with a sprinkle of cinnamon, a little brown sugar, and toasted nuts if you like.

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Why You’ll Love This Recipe

• All-in-one-skillet comfort dessert that feels cozy and rustic but is easy enough for a weeknight.
• Creamy, fragrant rice slowly cooked in warm milk with cinnamon, fresh ginger, and tender apple chunks.
• No oven required, just gentle stovetop simmering and occasional stirring.
• Flexible sweetness, easy to make ahead, and naturally gluten-free when using gluten-free ingredients.

Grocery List

• Produce: 2 medium apples, 1 small piece fresh ginger (about 1 inch), optional lemon (for a splash of brightness)
• Dairy: Whole milk, unsalted butter, optional heavy cream or half-and-half for extra richness when serving
• Pantry: Medium- or short-grain white rice, granulated sugar, brown sugar (optional), ground cinnamon, ground ginger, vanilla extract, fine sea salt, optional chopped nuts (pecans or walnuts)

Full Ingredients

Main Skillet Rice Pudding

• 2 medium apples (about 12 oz total), peeled, cored, and cut into 1/2-inch dice (Honeycrisp, Gala, or Braeburn work well)
• 1 tbsp finely grated fresh ginger (from about a 1-inch knob, peeled)
• 1/2 cup uncooked medium- or short-grain white rice (such as sushi rice or arborio)
• 2 tbsp unsalted butter
• 3 cups whole milk, plus up to 1/2 cup more as needed for thinning
• 1/2 cup water
• 1/3 cup granulated sugar, plus 1–2 tbsp more to taste
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp fine sea salt (or 1/8 tsp table salt)
• 1 tsp pure vanilla extract
• Optional: 1–2 tsp fresh lemon juice to brighten at the end

Optional Toppings

• 1–2 tbsp light or dark brown sugar, for sprinkling
• Additional ground cinnamon, for dusting
• 2–3 tbsp chopped toasted pecans or walnuts
• A splash of cold heavy cream or half-and-half drizzled over each serving
• Very thin apple slices or matchsticks, for a fresh crunchy garnish

Step-by-Step Instructions

Step 1: Prep the apples and aromatics

Peel the apples, then core and cut them into 1/2-inch dice so they soften quickly but still hold their shape in the pudding. You want fairly even pieces so they cook at the same rate.

Peel a small piece of fresh ginger (about 1 inch) using a spoon or paring knife, then finely grate it on a microplane or the smallest holes of a box grater. Measure out 1 tablespoon of grated ginger and set aside.

Measure the rice, milk, water, butter, sugar, and spices so everything is ready to go before you start cooking; rice pudding rewards unhurried, gentle cooking rather than scrambling for ingredients mid-simmer.

Step 2: Toast the rice and bloom the spices

Place a heavy 10–12 inch skillet (cast iron or another heavy-bottomed skillet works best) over medium heat. Add the 2 tablespoons of unsalted butter and let it melt until it foams.

Add the 1/2 cup of uncooked rice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt. Stir continuously for 2–3 minutes. The rice should become slightly opaque and fragrant, and the spices will darken a shade and smell warm and toasty. Do not let the rice or spices scorch; if anything starts to brown too quickly, lower the heat. Toasting wakes up the spices and gives the pudding deeper flavor.

Step 3: Soften the apples with fresh ginger

Stir the diced apples and the 1 tablespoon of freshly grated ginger into the skillet. Cook for 3–4 minutes, stirring often, until the apples just begin to soften at the edges and the ginger is very fragrant.

You are not looking to fully cook the apples here; they will continue to soften as the rice simmers in the milk. This step simply gives the apples and ginger a head start and coats them in the spiced butter so their flavor permeates the whole dish.

Step 4: Add milk and gently simmer the rice

Pour in the 1/2 cup of water and 3 cups of whole milk. Stir well, scraping up any bits stuck to the bottom of the skillet. Increase heat to medium and bring the liquid just to the point of a gentle simmer—small bubbles around the edges, but not a rolling boil.

Once you see that gentle simmer, reduce the heat to low. Cook uncovered for 25–30 minutes, stirring every 3–5 minutes. Focus on scraping the bottom and sides of the pan as you stir; this prevents the milk from scorching and helps release the starch from the rice, which thickens the pudding.

The mixture will gradually thicken, and the rice grains will become very tender and plump. If at any point the liquid looks like it is simmering too aggressively, turn the heat down a notch; slow and low is key for a creamy texture.

Step 5: Sweeten, flavor, and adjust the consistency

When the rice is very soft and the mixture is noticeably thickened, stir in 1/3 cup of granulated sugar and 1 teaspoon of vanilla extract. Continue to cook over low heat, stirring, for another 3–5 minutes until the sugar is fully dissolved and the pudding is silky and creamy.

At this stage, assess the consistency: rice pudding should be loose and spoonable, not a solid block. If it looks too thick or stiff, stir in up to 1/2 cup additional milk, a splash at a time, until it is creamy but still coats the back of a spoon. Taste and adjust sweetness by adding 1–2 additional tablespoons of sugar if you prefer a sweeter pudding. For a subtle brightness, you can stir in 1–2 teaspoons of fresh lemon juice.

Step 6: Rest and let the pudding thicken

Remove the skillet from the heat. Cover it loosely with a lid or a piece of foil and let the rice pudding rest for 5–10 minutes. During this short rest, the rice will soak up a bit more liquid and the pudding will thicken slightly to a perfect, creamy spoonable texture.

After resting, uncover and give the pudding a good stir to reincorporate any skin that may have formed on top and to evenly distribute the apple pieces throughout. If it has thickened more than you like, simply stir in a splash or two of milk until it loosens to your preferred consistency.

Step 7: Serve warm with rustic toppings

Serve the apple-ginger rice pudding warm, straight from the skillet. Spoon it into bowls, making sure each serving has a generous amount of apple chunks. For a rustic, cozy finish, sprinkle each portion with a little brown sugar and an extra pinch of cinnamon. The brown sugar will melt slightly into the hot pudding, adding a glossy, caramel-scented top.

If you like texture, scatter chopped toasted pecans or walnuts over the bowls. A small splash of cold heavy cream or half-and-half over each serving adds a beautiful contrast of temperatures and extra richness. Enjoy immediately while the pudding is warm and fragrant.

Pro Tips

• Choose the right rice: Medium- or short-grain white rice (like sushi or arborio) gives the creamiest texture because it releases more starch. Long-grain rice will work but will be less luscious.
• Keep the heat low: Milk scorches easily. A gentle, low simmer and frequent stirring create creaminess without burning the bottom of the skillet.
• Stir with intention: When you stir, scrape along the bottom and sides of the skillet. Those are the spots most likely to catch, and loosening the starch there helps thicken the pudding!
• Control the thickness: Rice pudding always thickens as it cools. Stop cooking when it is slightly looser than you want, and thin with extra milk after resting if needed.
• Adjust the spice level: For a bolder ginger kick, add an extra 1/2 tablespoon of grated fresh ginger or another pinch of ground ginger at the end of cooking.

Variations

• Maple-Pecan Apple Ginger Rice Pudding: Replace half of the granulated sugar with 3 tablespoons of pure maple syrup (add it with the sugar). Top each serving with extra maple syrup and a handful of toasted pecans.
• Coconut Apple-Ginger Pudding (Dairy-Free Option): Swap the milk for 2 1/2 cups unsweetened coconut milk (from a can) plus 1 cup water. Use coconut oil instead of butter. The result is rich and slightly tropical while keeping the apple and ginger front and center.
• Caramelized Apple Topping: In a separate small skillet, sauté an extra diced apple in 1 tablespoon butter and 1 tablespoon brown sugar until golden and caramelized, then spoon over each serving for extra apple intensity.

Storage & Make-Ahead

Let the rice pudding cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 3–4 days. As it chills, the pudding will thicken considerably. When you are ready to serve, reheat gently in a skillet over low heat or in the microwave, stirring in a splash or two of milk (or cream) to loosen it back to a creamy consistency. Stir frequently while reheating to prevent sticking or scorching.

This pudding is best enjoyed warm, but it can also be served chilled if you like a thicker, more set texture. Freezing is not recommended, as the rice tends to become grainy once thawed and the dairy can separate.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without optional toppings): about 355 calories; 13 g fat; 50–55 g carbohydrates; 8 g protein; 1–2 g fiber; 28–32 g sugars; 220 mg calcium; 120 mg sodium. Actual values will vary based on specific ingredients and any toppings or substitutions you use.