Apricot rice pudding is a delicious and comforting dessert that is perfect for any occasion. This classic dish can be made with simple ingredients that are often already in your pantry, and it can be tailored to your own taste preferences by adding different spices, fruits, or nuts. Whether you are looking for a quick and easy weeknight dessert or a special treat for a dinner party, apricot rice pudding is a great choice. With its creamy texture, sweet and tangy flavor, and beautiful presentation, it is sure to be a hit with everyone who tries it!
Check out the recipes below so you can choose the best recipe for yourself!
CREAMY APRICOT RICE PUDDING
Provided by Anne Thornton, Host of Dessert First
Time 55m
Yield 4 servings
Number Of Ingredients 11
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.
RICE PUDDING CAKE WITH CHERRY-APRICOT COMPOTE
Categories Cake Fruit Rice Dessert Bake Apricot Cherry Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 12
Steps:
- Bring milk to boil in heavy large saucepan. Stir in rice and salt and bring to boil. Reduce heat to low and simmer uncovered until most of milk is absorbed and mixture is thick but still creamy, stirring frequently, about 30 minutes (mixture will resemble thick rice pudding). Add 1/2 cup sugar and stir 2 minutes. Remove mixture from heat and cool to lukewarm, about 30 minutes.
- Preheat oven to 325°F. Butter 10-inch-diameter springform pan with 2 1/2-inch-high sides. Dust pan with breadcrumbs. Mix almonds, candied orange peel, lemon peel and almond extract into rice mixture. Whisk egg yolks and remaining 1/2 cup sugar in medium bowl to blend. Stir into rice mixture. Cool completely.
- Beat egg whites in large bowl until stiff peaks form. Fold whites into rice mixture in 2 additions. Transfer mixture to prepared pan. Bake until cake is golden and firm to touch, about 1 hour. Transfer to rack and cool completely in pan. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
- Run small sharp knife around cake to loosen. Release pan sides from cake. Place cake on platter. Sift powdered sugar over cake. Cut into wedges and serve with Cherry-Apricot Compote.
PERSIAN APRICOT RICE PUDDING
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
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 POPS
Provided by Michael Laiskonis
Categories Dessert Vegetarian Kid-Friendly Yogurt Low Cal Backyard BBQ Frozen Dessert Apricot Coconut Summer Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Combine milk, coconut milk, cream, lemongrass, ginger, and 1/2 cup water in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil; remove from heat, cover, and let steep for 15 minutes.
- Meanwhile, place rice and 1/2 cup water in a small bowl; let stand for 10 minutes (to soften and release some starch). Drain.
- Strain coconut-milk mixture through a fine-mesh sieve into a medium saucepan. Add rice; bring to a boil. Reduce heat to low, cover, and simmer (do not stir or rice will become too starchy) until rice is very tender, 30-35 minutes. Let cool slightly.
- Stir in apricots and sugar. Divide mixture among ice-pop molds. Freeze until beginning to set, 30-45 minutes. Insert a stick into each pop. Freeze until firm, about 1 hour longer. DO AHEAD: Pops can be made 2 weeks ahead. Keep frozen.
APRICOT BANANA RICE PUDDING
Our Test Kitchen created this sweet, but-not-too-sweet variation on rice pudding. It's a great way to use up leftover rice.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the rice, yogurt, apricots, sugar and nutmeg. Fold banana into rice mixture. Garnish with whipped cream if desired.
Nutrition Facts :
APRICOT RICE PUDDING
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.;
Tips:
- To ensure a smooth and creamy rice pudding, use short-grain or medium-grain rice such as Arborio or Carnaroli. These varieties absorb more liquid and release starch, resulting in a thicker consistency.
- Soak the rice before cooking. This helps to remove any impurities and reduces the cooking time.
- Use whole milk for a richer flavor and creamier texture. You can also use a combination of milk and cream for an even more decadent pudding.
- Add sugar or honey to taste. You can also use other sweeteners such as maple syrup or agave nectar.
- For a more intense apricot flavor, use dried apricots that have been soaked in hot water until softened. You can also use apricot jam or preserves.
- Add some spices such as cinnamon, nutmeg, or cardamom for a warm and inviting flavor.
- Top the rice pudding with fresh fruit, nuts, or a sprinkle of cinnamon before serving.
Conclusion:
Apricot rice pudding is a delicious and versatile dessert that can be enjoyed hot or cold. With its creamy texture, sweet and tangy apricot flavor, and the addition of spices and toppings, this pudding is sure to be a hit. Whether you are looking for a comforting dessert on a chilly evening or a refreshing treat on a warm summer day, apricot rice pudding is the perfect choice. So next time you are in the mood for a sweet and satisfying dessert, give this recipe a try and experience the delightful combination of rice, apricots, and spices.
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