Baked Rice Pudding With Apricots

Total Time
2hrs
Prep 15 mins
Cook 1 hr 45 mins

The nice thing about baked rice pudding is that you can make it the night before to enjoy for a special breakfast the next day. Serve it with a dollop of whipped cream & a sprinkle of cinnamon if you like. The recipe is the courtesy of Gale Gand - 2003 - Food Network

Ingredients Nutrition

Directions

  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 simmer over medium heat.
  3. Immediately reduce the heat to as low as possible, cover tightly, & simmer gently; stirring occasionally, until the rice is very tender, 20-25 minutes & turn off.
  4. Stir the sugar into the cooked rice mixture.
  5. Stir in the egg yolks.
  6. Pour the rice pudding into a greased baking dish and bake for 20 mintues until slightly browned on the top.
  7. Remove from the oven and let cool.
  8. Chill until ready to serve.

Reviews

(1)
Most Helpful

Delicious!I used vanilla extract. I did put a twist on the recipe. I soaked the dried apricots in some amaretto and turned them for about 1/2 hour. I also placed the baking dish in a shallow pan of hot water while baking. I baked for 30 minutes. We are high altitude.

Montana Heart Song June 17, 2007

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