Recipe courtesy of Gale Gand

Apricot Rice Pudding

Getting reviews...
Save Recipe
  • Total: 3 hr 10 min
  • Prep: 10 min
  • Cook: 3 hr
  • Yield: 6 to 8 servings
Share This Recipe



  1. 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.
19m Easy 99%
20m Easy 99%
12m Easy 99%
18m Easy 98%
Nikki Scott

Dirty Rice

32m Easy 96%
27m Easy 99%
Valerie Bertinelli

Ranch Chicken and Rice

13m Easy 100%

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now