Recipe courtesy of Gale Gand

Baked Rice Pudding with Apricots

Getting reviews...
There are many ways to make rice pudding: on the stove, baked in the oven or a combination of the two. You can make the custard separate from the rice and combine them after and it can be so many different kinds of custards. The nice thing about a baked one is you can make it the night before to enjoy for a special breakfast the next day. Serve it with a dollop of whipped cream and a sprinkle of cinnamon if you like.
Save Recipe
  • Level: Easy
  • Total: 2 hr
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 45 min
  • Yield: 6 to 8 servings
Share This Recipe



  1. Preheat the oven to 300 degrees F.
  2. 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.
  3. 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 minutes until slightly browned on the top. Remove from the oven and let cool. Chill until ready to serve.
Valerie Bertinelli

Ranch Chicken and Rice

13m Easy 100%
21m Easy 100%
19m Easy 99%
20m Easy 99%
Nikki Scott

Dirty Rice

32m Easy 96%
Michael Symon

Tomato Baked Eggs

21m Easy 99%
27m Easy 99%

Stream discovery+

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

Subscribe Now