Rice Pudding with Apricot Preserves

This luxurious rice pudding is especially glossy and rich thanks to the sweetened condensed milk that's swirled in at the end.

  • Active:
  • Total Time:
  • Servings: 6 to 8
KEY: Rice, Grains

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Ingredients

  • 1 cup arborio rice (1/2 pound)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 1/4 cups sugar
  • 1/4 cup sweetened condensed milk
  • Demerara sugar, apricot preserves and sliced dried Blenheim apricots, for serving

How to make this recipe

  1. Preheat the oven to 325°. Bring a medium saucepan of water to a boil. Stir in the rice and simmer for 5 minutes. Remove from the heat and let stand for 5 minutes. Drain the rice and rinse under cold water, then drain again.

  2. In a 2-quart ovenproof baking dish, mix the rice with the milk, cream and sugar. Bake for about 1 hour and 45 minutes, stirring every 30 minutes, until the rice is tender and the 
pudding has thickened. Let the pudding cool on a rack for 
10 minutes, then fold in the sweetened condensed milk. Serve the rice pudding with demerara sugar, apricot 
preserves and dried apricots.

Contributed By Published February 2016





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