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Creamy Apricot Rice Pudding

Monday, April 25, 2011

  • 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 (optional)


Bring 1 1/2 cups water (I preferred to use milk) 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.


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 (if using) and serve. Enjoy!

4 comments:

Alina---Explora Cuisine said...

Vai cum arata!!! cred ca are un gust demential! Iubesc budinca de orez!

Guvi said...

Este absolut divina, fiica-mea a tot mancat pana i-am zis "stop", ca ma temeam sa nu i se faca rau :D

diamond said...

chiar ca arata intr-un mare fel! :D

Mary said...

Guvi, this really looks delicious. I'd love to have a serving after dinner tonight. The apricot makes it more unusual than the standard rice pudding. I hope you have a great day. Blessings...Mary

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