Best 11 Creamy Apricot Rice Pudding Recipes

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Indulge in the delectable creaminess of apricot rice pudding, a delightful dessert that tantalizes taste buds with its harmonious blend of flavors. Embark on a culinary adventure as we unveil the secrets behind crafting the perfect creamy apricot rice pudding. Discover the art of balancing the sweet and tangy notes of apricots with the comforting richness of rice and cream. Let your kitchen transform into an aromatic haven as the enticing fragrance of apricots fills the air.

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

APRICOT RICE PUDDING POPS



Apricot Rice Pudding Pops image

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

1 cup whole milk
3/4 cup plus 2 tablespoons canned unsweetened coconut milk
1/4 cup heavy cream
1 lemongrass stalk, tough outer layer removed, thinly sliced
1 tablespoons minced peeled ginger
1/2 vanilla bean, split lengthwise
3 tablespoons short-grain rice (such as arborio)
1/4 cup 1/4" pieces dried apricots
1/4 cup sugar
Ingredient info: Unsweetened coconut milk is available at many supermarkets. Lemongrass can be found at Asian markets and some supermarkets.
Special Equipment
8 ice-pop molds; 8 ice-pop sticks

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.

OLD FASHIONED CREAMY RICE PUDDING



Old Fashioned Creamy Rice Pudding image

Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.

Provided by Jennifer Korpak Bechtel

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 30m

Yield 4

Number Of Ingredients 8

1 ½ cups cooked rice
2 cups milk, divided
¼ teaspoon salt
⅔ cup golden raisins
1 egg, beaten
⅓ cup white sugar
1 tablespoon butter
½ teaspoon vanilla extract

Steps:

  • Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

Nutrition Facts : Calories 330.5 calories, Carbohydrate 61.1 g, Cholesterol 63.9 mg, Fat 6.8 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 3.8 g, Sodium 237.3 mg, Sugar 38.8 g

CREAMY RICE PUDDING



Creamy Rice Pudding image

I was fortunate to grow up around fabulous cooks. My mother and grandmother taught me to experiment with recipes, and we tried a lot of variations on this one. No matter how we chose to embellish it, it was always tasty. When I make this, it brings fond memories to mind. -Laura German, North Brookfield, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2 servings.

Number Of Ingredients 6

1 cup cooked long grain rice
1 cup whole milk
5 teaspoons sugar
Dash salt
1/2 teaspoon vanilla extract
Optional toppings: Whipped cream, sliced almonds, raisins, ground cinnamon and cinnamon stick.

Steps:

  • In a small heavy saucepan, combine rice, milk, sugar and salt; bring to a boil over medium heat. Reduce heat to maintain a low simmer. Cook, uncovered, until thickened, about 20 minutes, stirring often. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm or cold; serve with desired toppings.

Nutrition Facts : Calories 220 calories, Fat 4g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 134mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 0 fiber), Protein 6g protein.

CREAMY RICE PUDDING



Creamy Rice Pudding image

This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice.

Provided by Anonymous

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 45m

Yield 4

Number Of Ingredients 8

¾ cup uncooked white rice
2 cups milk, divided
⅓ cup white sugar
¼ teaspoon salt
1 egg, beaten
⅔ cup golden raisins
1 tablespoon butter
½ teaspoon vanilla extract

Steps:

  • Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
  • In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 67.6 g, Cholesterol 63.9 mg, Fat 6.9 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 3.8 g, Sodium 236.6 mg, Sugar 22.6 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

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.

APRICOT PUDDING



Apricot Pudding image

Provided by Meredith Etherington-Smith

Categories     dessert

Time 40m

Yield 6 servings

Number Of Ingredients 13

1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1 tablespoon melted butter
1 teaspoon white vinegar
1 cup sugar
1 large egg
1 tablespoon apricot jam
1 cup sugar
1/2 cup heavy cream
1/2 cup milk
4 ounces butter

Steps:

  • Preheat oven to 350 degrees. Generously butter a 2-quart baking dish with a lid. Combine flour, baking soda and salt in a sifter and sift into a bowl; set aside. Combine milk, butter and vinegar in a measuring cup and set aside. In a large bowl of an electric mixer, beat the sugar and egg at medium-high speed until smooth. Add the jam and beat until blended. At medium speed, beat in the flour mixture, in fourths, alternately with the milk mixture, in thirds, beginning with the flour mixture, until batter is smooth. Pour into the prepared baking dish, cover and bake until browned and set, for 25 to 30 minutes.
  • While pudding bakes, combine sauce ingredients and 1 1/82 cup hot water in a small saucepan; heat to simmering, stirring to dissolve sugar and melt butter. Keep warm.
  • When pudding is done, uncover and pour sauce all over the top to evenly soak the pudding. Serve when cool enough to eat.

Nutrition Facts : @context http, Calories 612, UnsaturatedFat 9 grams, Carbohydrate 88 grams, Fat 28 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 17 grams, Sodium 357 milligrams, Sugar 72 grams, TransFat 1 gram

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.

CLASSIC RICE PUDDING



Classic rice pudding image

Have this creamy rice pudding cooking in the oven while you make dinner and round off your meal with a comforting pud. Serve with jam for a feel-good treat

Provided by Esther Clark

Categories     Dessert

Time 1h35m

Number Of Ingredients 8

butter, for the dish
130g pudding rice
70g caster sugar
2 tsp vanilla bean paste or 1 vanilla pod, split and seeds scraped out
800ml whole milk
170ml double cream
grating of nutmeg
fruit jam of your choice, to serve (strawberry or apricot work well)

Steps:

  • Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
  • Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.

Nutrition Facts : Calories 358 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 18 grams sugar, Fiber 0.3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

CREAMY RICE WITH DOUBLE APRICOTS



Creamy rice with double apricots image

Proof that you can make a simple dairy-free pudding for all the family to enjoy!

Provided by Good Food team

Categories     Dessert, Dinner, Lunch, Supper

Time 1h50m

Number Of Ingredients 7

50g pudding rice
500ml carton long-life vanilla-flavoured sweetened soya milk alternative (we used UHT Provamel organic vanilla)
50g ready-to-eat dried apricots , chopped into small pieces
1 tbsp golden caster sugar
250ml carton soya single cream alternative (we used UHT Provamel Soya Dream)
8 tbsp apricot compote or 4 tbsp apricot conserve
1 tbsp shelled pistachio nuts, chopped

Steps:

  • Put the rice and soya milk into a medium-sized saucepan, stir and bring to the boil. Reduce the heat immediately or the soya will bubble up and can easily boil over. Half cover the pan with a lid then cook gently for 40-45 minutes over a very low heat, stirring occasionally until the rice has swollen and is very tender. The mixture should be thick and creamy.
  • While the rice is cooking, mix together the apricots, sugar and single cream alternative.
  • Remove the rice from the heat, leave to cool for 15 minutes, then stir in the apricot mixture. Spoon into 4 small tumblers or glass dishes. Cover and chill in the fridge for 30 minutes (or longer if you have the time).
  • To serve, spoon two tbsp of apricot compote or 1 tbsp of conserve on top of each dessert and scatter the pistachios on top.

Nutrition Facts : Calories 280 calories, Fat 15 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.31 milligram of sodium

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.

BAKED RICE PUDDING WITH APRICOTS



Baked Rice Pudding With Apricots image

The nice thing about baked rice pudding is that you can make it the night before to enjoy for a special breakfast the next day. Serve it with a dollop of whipped cream & a sprinkle of cinnamon if you like. The recipe is the courtesy of Gale Gand - 2003 - Food Network

Provided by Manami

Categories     Dessert

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 7

3/4 cup short-grain rice, rinse till clear (Arborio)
4 cups milk
1/4 cup diced dried apricot
1/4 vanilla bean, split lengthwise & scraped
1/2 teaspoon freshly grated lemon zest
1/2 cup sugar
4 egg yolks

Steps:

  • Preheat the oven to 300 degrees F.
  • In a covered heavy saucepan, bring the rice,milk, apricots, vanilla scrapings, and lemon zest to simmer over medium heat.
  • Immediately reduce the heat to as low as possible, cover tightly, & simmer gently; stirring occasionally, until the rice is very tender, 20-25 minutes & turn off.
  • Stir the sugar into the cooked rice mixture.
  • Stir in the egg yolks.
  • Pour the rice pudding into a greased baking dish and bake for 20 mintues until slightly browned on the top.
  • Remove from the oven and let cool.
  • Chill until ready to serve.

Tips:

  • Use Arborio or Carnaroli rice. These short-grain Italian rices are best for risotto-style dishes because they absorb liquid well and have a creamy texture.
  • Toast the rice before cooking. This will help the rice develop a nutty flavor.
  • Use a heavy-bottomed pot. This will help distribute the heat evenly and prevent the rice from sticking.
  • Cook the rice in stages, adding liquid gradually. This will help the rice cook evenly and prevent it from becoming mushy.
  • Stir the rice frequently. This will help prevent the rice from sticking and will also help release the starch, which will give the pudding a creamy texture.
  • Add the apricots and sugar towards the end of cooking. This will prevent the apricots from becoming too soft and will also help the sugar dissolve.
  • Serve the pudding warm or cold. It's delicious either way!

Conclusion:

Creamy apricot rice pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It's creamy, flavorful, and packed with apricots. Plus, it's a great way to use up leftover rice. So next time you're looking for a sweet treat, give creamy apricot rice pudding a try. You won't be disappointed!

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