Creamy Apricot Rice Pudding

  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 45m
  • Ready In : 55m
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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


Step 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.

Step 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.

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