Creamy rice porridge with stewed apples tastes like a hug you can eat. It’s cozy, flexible, and honestly, kind of magical for something that uses pantry basics. If you need a breakfast that actually keeps you full and happy, this bowl delivers. And yes, it tastes like dessert but still counts as breakfast. Win-win.

Why This Rice Porridge with Stewed Apple Bowl Slaps (In a Comforting Grandma Way)

You get creamy, vanilla-scented rice and warm, cinnamon-kissed apples. That combo hits every nostalgia button without turning into a sugar bomb. It cooks on the stovetop with zero drama and uses cheap ingredients you probably own already. FYI, it reheats like a dream, so you can batch it on Sunday and glide through the week.

The Core Formula: Simple, Reliable, Delicious

You don’t need chef skills here—just a pot and some patience. The method: simmer rice low and slow in milk until it thickens, then top with stewed apples. That’s it. The texture lands somewhere between pudding and porridge—soft, creamy, and spoonable.
Basic Ingredients

• Rice: short-grain or medium-grain works best for creaminess (arborio, sushi rice, Calrose). Long-grain works in a pinch, just less creamy.
• Liquid: Milk, or a mix of milk and water. Oat milk makes a great dairy-free option.
• Fat: A bit of butter or coconut oil for silkiness.
• Sweetener: Sugar, maple syrup, or honey—choose your vibe.
• Flavor: Vanilla, a pinch of salt, and cinnamon.
• Apples: Any firm variety—Honeycrisp, Pink Lady, Granny Smith (for tartness).

Rice-to-Liquid Ratio (The Non-Negotiable)

For stovetop porridge with short/medium-grain rice, use roughly:

• 1 cup rice to 4–5 cups liquid for scoopable, creamy porridge
• Go up to 6 cups for extra-loose, spoonable comfort

Salt early. Sweeten late. You can fix sweetness at the end, but you can’t fix bland rice.

Step-by-Step: For Rice Porridge with Stewed Apple

Let’s keep it breezy and foolproof. You’ve got this.

For the Rice Porridge

1. Rinse 1 cup rice until water runs mostly clear. This removes extra starch that can make things gummy instead of creamy.
2. In a medium pot, combine 1 cup rice, 4.5 cups milk (or 3 cups milk + 1.5 cups water), a pinch of salt, and 1 tablespoon butter.
3. Bring to a gentle simmer over medium heat. Stir, then reduce to low.
4. Cook uncovered for 25–35 minutes, stirring every few minutes so it doesn’t catch. Add splashes of milk if it thickens too fast.
5. When creamy and tender, stir in 2–3 tablespoons sugar or maple syrup and 1–2 teaspoons vanilla. Taste and adjust.

For the Stewed Apples

1. Peel and slice 3–4 apples into thin wedges or chunks.
2. In a skillet, warm 1 tablespoon butter (or coconut oil). Add apples, 1–2 tablespoons sugar or maple syrup, 1 teaspoon cinnamon, a tiny pinch of salt, and 2 tablespoons water.
3. Cook over medium heat, stirring occasionally, until apples turn glossy and tender but not mushy, about 8–12 minutes.
4. Finish with a squeeze of lemon and a splash of vanilla. Optional: a few raisins or a dusting of nutmeg.

Serve It Up

Spoon porridge into bowls. Pile on the warm apples. Add a drizzle of cream or maple syrup. Eat immediately. Try not to gloat.

Your Porridge, Your Rules: Variations Worth Trying

You can go classic or get weird (in a good way). IMO, flavor adventures keep this from getting boring.

• Chai vibes: Simmer the milk with a tea bag and a few crushed cardamom pods. Strain before adding rice.
• Caramel apple energy: Stir brown sugar into the apples and finish with a tiny knob of butter for glossy depth.
• Ginger-snap: Add grated fresh ginger to the apples and a pinch of clove to the porridge.
• Coconut dream: Use half coconut milk, half water. Top with toasted coconut flakes.
• Protein boost: Stir in Greek yogurt off heat or whisk in a beaten egg during the last 2 minutes (temper first!).
• No-sugar option: Sweeten entirely with diced dates or applesauce stirred into the porridge.

Topping Bar Ideas (Make It Extra)

• Toasted almonds, walnuts, or pecans for crunch
• Hemp hearts or chia for a nutrition flex
• Blackstrap molasses for iron and a deep, cozy flavor
• Peanut butter or tahini swirl for creaminess
• Sea salt flakes—tiny bit, big upgrade

Timing, Texture, and Troubleshooting

Porridge acts chill until it doesn’t. Here’s how to keep it on your side.

• It’s too thick: Add warm milk, a little at a time, and stir vigorously.
• It’s too thin: Simmer a few more minutes. Rice keeps releasing starch as it cooks.
• It’s sticking: Heat’s too high. Lower it and stir more. A heavy-bottomed pot helps.
• Rice still firm: Keep simmering and add a splash more liquid. Not all rice behaves the same.
• Flavor flat: Add salt first, then adjust sweetness and vanilla. A micro-grate of lemon zest can wake it up.

Make-Ahead and Reheating Tips For Rice Porridge with Stewed Apple

• Store porridge and apples separately in the fridge up to 4 days.
• Porridge thickens as it chills—totally normal. Reheat with extra milk on low, stirring until silky again.
• Apples reheat in a skillet in 2 minutes flat.

Nutrition Notes (Without Killing the Vibe)

You control the sweetness and the fat, so this can land wherever you want on the indulgence spectrum. Apples bring fiber, cinnamon helps with warmth and balance, and a little fat keeps you full. Use oat or soy milk for dairy-free creaminess. Want more staying power? Add nuts, seeds, or a scoop of yogurt. FYI, this is kid-approved but adult-satisfying, which almost never happens.

Serving Moments That Make Sense

This bowl shines on slow mornings, sure—but it also rescues weeknights when you want something soft and soothing. Serve it for brunch with a toppings board and watch people lose their chill. I also nominate it for “best midnight snack” when dessert brain strikes but you want actual food. IMO, it also travels well in a thermos. Cozy on demand.

FAQ About Rice Porridge with Stewed Apple

Can I use leftover rice?

Yes, and it’s fast. Use about 3 cups cooked rice with 2–3 cups milk. Simmer on low, stirring, until creamy and heated through, 10–12 minutes. Sweeten and flavor at the end.

What apples work best?

Use firm apples that hold shape: Honeycrisp, Pink Lady, Braeburn, or Granny Smith if you like tartness. Mix varieties for complexity. Avoid mealy apples since they turn mushy fast.

How do I make it dairy-free?

Use oat, almond, or soy milk and swap butter for coconut oil. Oat milk gives the richest texture, IMO. If you want extra creaminess, stir in a little coconut cream at the end.

Can I make this in an Instant Pot?

You can. Rinse 1 cup short-grain rice, add 4 cups milk and a pinch of salt. Cook on porridge setting or high pressure for 10 minutes, natural release for 10, then quick release. Stir in sweetener and vanilla after. Watch for scorching—some models run hot, so consider a mix of milk and water.

Is this the same as rice pudding?

Close cousins. Porridge leans looser and breakfasty; pudding leans thicker and dessert-y, often with eggs or cream. This recipe sits happily in the middle. If you want full pudding mode, cook longer and sweeten more.

How do I keep leftovers from turning gluey?

Cool quickly, store covered, and add milk when reheating. Stir over low heat until it loosens and turns glossy again. A tiny pat of butter at the end helps, too.

Conclusion On Rice Porridge with Stewed Apple

Creamy rice porridge with stewed apples keeps things simple and satisfying, the way breakfast should be. You get warmth, texture, and a little sweetness without the crash. Make it once, tweak it to your style, and you’ll have a go-to that fits busy mornings, lazy Sundays, and everything in between. Spoon, apples, done.

Related Recipe: A Simple Make-Ahead Baked Custard with Nutmeg, Perfect for Enjoying Over Days