Creamy Apricot Rice Pudding

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  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.