Apricot Rice Pudding Recipes

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CREAMY APRICOT RICE PUDDING



Creamy Apricot Rice Pudding image

Provided by Anne Thornton, Host of Dessert First

Time 55m

Yield 4 servings

Number Of Ingredients 11

3/4 cup uncooked short grain white rice
2 cups milk, divided
1/3 cup sugar
1/4 teaspoon fine sea salt
1 egg
1 cup dried apricots, diced
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
1 orange, zested
1/2 teaspoon ground cardamom
Freshly grated nutmeg, for serving

Steps:

  • Bring 1 1/2 cups water to a boil over high heat in a saucepan. Stir in your rice. Then, turn down the heat, cover the pan and let simmer for 20 minutes.
  • When the rice is done, put it in a clean saucepan with 1 1/2 cups milk, the sugar and salt. Cook this over medium heat, giving it a stir every once in awhile, until it thickens up and gets creamy, 15 to 20 minutes. Crack your egg into a small bowl and beat it with the remaining 1/2 cup milk. Slowly stir this mixture into the rice. Stir in your diced apricots and cook 2 minutes more. Take off the stove and stir in your butter, vanilla, orange zest, and cardamom. Grate some nutmeg over top.

APRICOT & ORANGE RICE PUDDING



Apricot & orange rice pudding image

Rice pudding with a fruity zing - made in the microwave

Provided by CJ Jackson

Categories     Dessert, Treat

Time 17m

Number Of Ingredients 8

200g pudding rice
600ml skimmed milk
big pinch ground nutmeg
1 tbsp clear honey , plus extra to serve
140g ready-to-eat dried apricot , roughly chopped
zest and juice 1 orange
4 tbsp reduced-fat fromage frais
handful toasted sliced almonds

Steps:

  • Put the rice, milk and nutmeg into a large microwaveable bowl. Cover with cling film, pierce it, then cook on High for 5 mins. Stir and leave to stand for 1 min, then return to the microwave for a further 5-6 mins or until the rice is cooked and all the milk absorbed. Remove from the microwave and stand for a further 2 mins.
  • Put the honey, apricots and orange juice into another microwaveable bowl and cook on High for 1 min until the apricots have plumped up. Stir the syrupy apricots, fromage frais and a pinch of orange zest into the rice. Serve straight away in bowls, topped with a sprinkling of almonds, a little more orange zest and a drizzle of honey to taste.

Nutrition Facts : Calories 325 calories, Fat 4 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.2 milligram of sodium

RICE PUDDING WITH DRIED APRICOTS



Rice Pudding With Dried Apricots image

This recipe was in BHG November 2007 and is a Sandra Lee Semi Homemade recipe. Really good and easy, my favorite combination, lol. I have also made the pudding with Sun Maid Fruit Bits instead of the dried apricots. This uses 2 pouches Success Rice, but the computer does not recognize this ingredient.

Provided by mandabears

Categories     Dessert

Time 4h5m

Yield 8 serving(s)

Number Of Ingredients 7

12 ounces evaporated milk
14 ounces condensed milk
4 large eggs, beaten
1 teaspoon salt
2 (8 7/8 ounce) envelopes long grain rice, cooked
2 tablespoons crystallized ginger, chopped
1 (6 ounce) bag dried apricots

Steps:

  • Spray the inside of a 4 or 5 quart slow cooker with cooking spray.
  • In a large bowl mix the evaporated milk, condensed milk, eggs, and salt.
  • Stir in the rice, crystalized ginger and dried apricots.
  • Cover and cook on low setting for 2-4 hours.

PERSIAN APRICOT RICE PUDDING



Persian Apricot Rice Pudding image

I found this recipe online,anf had to post it here.I really really,really love recipes like this. My dad is from England,so he loves his rice pudding,and this is a really,nice twist on the plaid version! Hopefully,you and your family or guests will enjoy it as well! 8) (Prep time includes refrigerating)

Provided by OceanIvy

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1/4 cup uncooked brown rice
3 tablespoons cornstarch
1/3 cup water
2 (1 lb) cans apricot halves in juice, drained
2 cups milk (approx.)
1/3 cup sugar
1 tablespoon vanilla extract
1 teaspoon almond extract

Steps:

  • Have a 1qt.
  • shallow bowl handy.
  • Put the rice in blender,blending until fine.
  • Pour into small bowl,add cornstarch& water,stir to dissolve the cornstarch.
  • Pour the drained apricots in blender,and blend until smoothy.
  • Add just enough milk to total 4 cups (approximately 2 cups milk.).
  • Pour into a small saucepan& add sugar& the rice mixture.
  • Over medium heat,stir constantly,until it comes to a boil.
  • Cook and stir for 5 minutes.
  • Remove from heat& stir in extracts.
  • Stir to blend.
  • Pour pudding into a bow,and allow to cool at room temperature for 1/2 hour,Then chill.
  • When pudding is cold,serve.

APRICOT RICE PUDDING



Apricot Rice Pudding image

Provided by Food Network

Categories     dessert

Number Of Ingredients 7

1 cup raw short-grain rice (such as Arborio), rinsed in a colander until the water runs clear
4 1/2 cups milk
1/4 cup diced dried apricots
1/4 vanilla bean, split lengthwise and soft insides scraped out and reserved
1/2 teaspoon freshly grated lemon zest
4 egg yolks
1/2 cup sugar

Steps:

  • Bring the rice, milk, apricots, vanilla scrapings and lemon zest to a simmer in a covered heavy saucepan over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat. Stir the egg yolks into the cooked rice mixture and stir just until thickened, 1 to 2 minutes. Stir in the sugar. Spoon the rice pudding into ramekins or dessert cups and let cool. Cover tightly with plastic wrap and refrigerate at least 2 hours.;

APRICOT RICE PUDDING



Apricot Rice Pudding image

Provided by Food Network

Categories     dessert

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 8

1 cup raw short-grain rice, rinsed in a colander until the water runs clear (recommended: Arborio)
4 1/2 cups whole, 2 percent fat, or 1 percent fat milk
1/4 cup diced dried apricots
1/4 vanilla bean, split lengthwise
1/2 teaspoon freshly grated lemon zest
4 egg yolks
1/2 cup sugar
Whipped cream, for garnish

Steps:

  • In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat. Stir the egg yolks into the cooked rice mixture and stir just until thickened, 1 to 2 minutes. Stir in the sugar. Pour the rice pudding into ramekins or dessert cups and let cool. Cover tightly with plastic wrap and refrigerate at least 2 hours or until ready to serve, up to 24 hours. Serve with whipped cream.

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