Baked Rice Pudding With Apricots

READY IN: 2hrs
Recipe by Manami

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

Top Review by Montana Heart Song

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.

Ingredients Nutrition


  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.

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