Apricot-Rice Pudding
A comforting rice pudding infused with apricots and vanilla, featuring creamy textures and sweet fruit flavors. Perfect for dessert or a cozy treat for family and friends.
Ingredients
Instructions
- Combine rice and 1 1/2 cups milk in a pan.
- Heat to boiling; cover, remove from heat and set aside.
- In a large saucepan, combine the remaining milk and half and half.
- Beat the eggs and add to the pan.
- Stir in sugar and salt.
- Heat through.
- Add vanilla or almond flavoring.
- Place the reserved rice in a buttered 9 x 13-inch pan.
- Top with chopped and stewed apricots.
- Carefully pour the warm egg mixture over the top.
- Place the pan in a larger baking pan filled with 2 inches of hot water.
- Bake for 1 hour or until set.
- Sprinkle brown sugar over the top during the last 15 minutes of baking.
- Serve warm or cold.
Tips & Substitutions
For creamier pudding, consider using all half and half instead of milk. If you prefer a healthier option, try using unsweetened almond milk and reducing the sugar. Soaking the dried apricots in warm water for 20 minutes before chopping can enhance their flavor and texture. Ensure the rice is not overcooked to maintain a good bite in the final dish.
Serving Suggestions
Serve the apricot-rice pudding warm or chilled, topped with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with sweet treats like Low-Fat Angel Food Dessert or Jemima'S Old-Fashioned Yellow Cake With Lemon Glaze for a delightful dessert spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds to 1 minute, or until warmed through. If the pudding seems dry, add a splash of milk to restore its creaminess.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot-Rice Pudding contains roughly 244 calories, with 2g protein, 35g carbohydrates, and 1g fat. It is a good source of vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 628mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh apricots instead of dried?
While fresh apricots can be used, they will need to be cooked down more to achieve the desired texture and flavor. Dried apricots provide a concentrated sweetness that complements the creamy pudding well. If using fresh, consider adding a bit more sugar to balance the tartness.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a commercial egg replacer for each egg. This will help maintain the creamy texture and binding properties of the pudding without using eggs, making it suitable for vegan diets.
How do I know when the pudding is set?
The pudding is set when the edges are firm and the center is slightly jiggly but not liquid. You can also insert a knife or toothpick into the center; it should come out clean or with just a few moist crumbs. Allow it to cool slightly before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).