When the weather starts to cool down, I love leaning into simple baked desserts that make the kitchen smell cozy without requiring a long shopping list. This first-day-of-fall dessert turns raw brown rice into a sweet, comforting baked rice pudding-style pan with warm cinnamon, tender apples, and a lightly creamy texture. It is a practical way to use pantry staples, and it feels a little old-fashioned in the best possible way.
Serve this warm on its own, or spoon it into bowls with a little cold milk or a drizzle of cream. It also pairs well with vanilla ice cream, lightly sweetened whipped cream, or a mug of coffee or chai for an easy fall dessert that works just as nicely for brunch as it does after dinner.
6-Ingredient Baked Brown Rice Apple Dessert
Servings: 6
Ingredients
1 cup raw uncooked brown rice
2 medium apples, peeled and thinly sliced
4 cups milk
1/2 cup brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, cut into small pieces
Directions
1. Preheat the oven to 350°F and lightly butter an oven-safe metal roasting pan.
2. Spread the raw brown rice evenly in the pan, then scatter the sliced apples over the top.
3. In a bowl or large measuring cup, stir together the milk, brown sugar, and cinnamon until the sugar is mostly dissolved.
4. Pour the milk mixture over the rice and apples, then dot the top with the butter pieces.
5. Cover the pan tightly with foil and bake for 1 hour. Remove the foil, stir gently, and continue baking for 20 to 30 minutes, or until the rice is tender and most of the liquid is absorbed.
6. Let the dessert rest for 10 minutes before serving so it thickens slightly. Spoon into bowls and serve warm.
Variations & Tips
Add raisins: Stir in 1/3 cup raisins with the apples if you like a little extra sweetness and chew. They plump up nicely as the dessert bakes.
Use pears instead of apples: Thinly sliced ripe pears give this dessert a softer, delicate fall flavor that still pairs well with the cinnamon and brown sugar.
Check your rice texture: Brown rice can vary a bit by brand, so if the pan still looks too firm after the listed bake time, add a splash of extra milk, cover again, and bake 10 to 15 minutes longer.
Make it ahead: This reheats well for busy weekdays. Store leftovers covered in the refrigerator and warm individual portions with a small splash of milk to loosen the texture.