Recipe courtesy of Gale Gand

Apricot Rice Pudding

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  • Level: Easy
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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


  1. 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.;
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