Best 7 Apricot Banana Rice Pudding Recipes

Apricot banana rice pudding is a classic dessert that combines the flavors of sweet apricots, ripe bananas, and creamy rice pudding. It's an easy-to-make dish that can be enjoyed by people of all ages. Whether you're looking for a comforting dessert for a special occasion or a simple treat to brighten up your day, apricot banana rice pudding is sure to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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 RICE PUDDING

Apricot Rice Pudding image

Provided by Food Network

Categories dessert

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

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.

JAPANESE BANANA RICE PUDDING

Japanese Banana Rice Pudding image

Yummy Japanese dessert and comfort food, good served cold or hot. Japanese desserts are not too sweet, more like European-style.

Provided by Cynthia

Categories World Cuisine Recipes Asian

Time 49m

Yield 4

Number Of Ingredients 9

Ingredients

2 bananas
1 tablespoon white sugar
1 cup milk
1 cup cooked short-grain white rice
2 egg yolks
3 tablespoons white sugar
2 tablespoons butter, melted
1 pinch salt
½ cup whipped cream

Steps:

Slice 1/2 of 1 banana and sprinkle 1 tablespoon sugar over it.
Chop the remaining bananas and place in a skillet over medium heat; stir and mash until bananas become heated through, are slightly browned, and hold together in 1 ball, 5 to 10 minutes. Remove from heat.
Mix milk, rice, egg yolks, 3 tablespoons sugar, butter, and salt together in a saucepan over low heat until slightly thickened and steamy, 2 to 3 minutes. Stir in mashed bananas until well blended and heated through. Remove from heat and refrigerate rice pudding until slightly cooled, at least 15 minutes.
Stir whipped cream into rice pudding until well blended.
Heat a skillet over medium heat; cook and stir sugared banana slices until sugar has melted and caramelized, 2 to 4 minutes. Spoon over rice pudding.

Nutrition Facts : Calories 287.2 calories, Carbohydrate 43.2 g, Cholesterol 128.3 mg, Fat 11.2 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 6.4 g, Sodium 119.5 mg, Sugar 24.3 g

APRICOT RICE CUSTARD

Apricot Rice Custard image

Creamy rice custard drizzled with apricot sauce makes a comforting dessert or a refreshingly different breakfast. As a young mother, housewife and substitute teacher, I haven't been cooking all that long, but it's easy to impress people with this recipe since it's simple and delicious. -Elizabeth Montgomery, Allston, MA

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 8-10 servings.

Number Of Ingredients 14

Ingredients

1 cup uncooked long grain rice
3 cups milk
1/2 cup sugar
1/2 teaspoon salt
2 eggs, lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Dash ground cinnamon
SAUCE:
1 can (8-1/2 ounces) apricot halves
1 can (8 ounces) crushed pineapple, undrained
1/3 cup packed brown sugar
2 tablespoons lemon juice
1 tablespoon cornstarch

Steps:

In a large saucepan, cook rice according to package directions. Stir in milk, sugar and salt; bring to a boil. Reduce heat to low. Stir 1/2 cup into eggs; return all to the pan, stirring constantly. Cook and stir for 15 minutes or until mixture reaches 160° or coats the back of a metal spoon (do not boil). , Remove from the heat; stir in extracts and cinnamon. , For sauce, drain apricot syrup into a small saucepan. Chop apricots; add to syrup. Stir in remaining sauce ingredients; bring to a boil. Boil for 2 minutes, stirring occasionally. Serve sauce and custard warm or chilled.

Nutrition Facts : Calories 232 calories, Fat 4g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 172mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

BANANA RICE PUDDING MADE EASY

Banana Rice Pudding Made Easy image

In my efforts to find a way to resolve my over ripened banana and leftover rice dilemna, I found many recipes to make banana rice pudding. While finding that the recipes varied so much, I just decided to hit the ground running. Note that you may need to add more sweetener/sugar for a sweeter taste.

Provided by DukeOfDudly

Categories Dessert

Time 45m

Yield 4 Cups, 4 serving(s)

Number Of Ingredients 5

Ingredients

2 cups cooked rice (any grain will do)
2 cups milk
1 1/2 cups bananas, mash (over ripened bananas mashed)
2 teaspoons sugar
1/2 teaspoon salt (to taste)

Steps:

Add all the ingredients into a medium saucepan.
Set to medium-high heat.
Allow mixture to come to a low boil while stirring occasionally for about 10 minutes.
Once mixture thickens, turn to medium heat and stir continously for about 5 minutes.
when you can pull the rice back in the pan and it oozes back, turn off heat and pour into serving dishes.
allow to cool for 4-5 minutes or chill for 30 minutes.
Share and Enjoy! :).

Nutrition Facts : Calories 257.2, Fat 4.8, SaturatedFat 2.9, Cholesterol 17.1, Sodium 351.1, Carbohydrate 47.2, Fiber 1.7, Sugar 9, Protein 6.8

BANANA RICE PUDDING

Banana Rice Pudding image

THIS is an old recipe my mother used. With seven children in the house, she made larger quantities, but I adjusted the ingredients to be just right for the two of us. Its "snowy" look makes this a perfect dessert for the winter months. -Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 5

Ingredients

1 cup cooked long grain rice
1/3 cup sugar
1/3 cup heavy whipping cream, whipped
1 large firm banana, sliced
Fresh mint, optional

Steps:

In a bowl, combine rice and sugar. Cool completely. Fold in whipped cream and banana. Cover and refrigerate until serving. Spoon into serving dishes; garnish with mint if desired.

Nutrition Facts : Calories 431 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 17mg sodium, Carbohydrate 73g carbohydrate (46g sugars, Fiber 2g fiber), Protein 4g protein.

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

Ingredients

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.

Tips:

To ensure the smoothest pudding possible, blend the rice, milk, and sugar mixture until it is completely smooth before cooking.
For a richer flavor, use full-fat milk or half and half instead of skimmed milk.
If you don't have a blender, you can mash the rice, milk, and sugar mixture with a fork or potato masher until it is smooth.
For a more decadent dessert, top the pudding with whipped cream, fresh fruit, or a drizzle of honey.
This pudding can be made ahead of time and stored in the refrigerator for up to 3 days.

Conclusion:

Apricot banana rice pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover rice, and it is also a good source of fiber and calcium. With its creamy texture and sweet flavor, this pudding is sure to be a hit with everyone who tries it.