Dessert

Dried apricot rice pudding

Creamy rice pudding dotted with dried apricots and served with a touch of apricot jam.

Total time
45 min
Budget
Low budget
Difficulty
Easy
Servings
6 people
Rice pudding in a glass jar, topped with pieces of dried apricot
Dried apricots bring fruity sweetness to this rice pudding made with whole milk. Add them towards the end of cooking, when the grains are almost tender and the milk has thickened. Serve this dessert hot or warm, on its own or with apricot jam. Vanilla and lemon zest can be added to suit your taste.

Prepare everything

Ingredients

6 pers.

Tick the ingredients you already have.

Rice pudding

Topping

Maison Perrotte · Sélectionnez nos produits à acheter pour cette recette

  • Apricot SignaturePoids - 210g Spoon over the rice pudding just before serving.
    Qty: 19,49 €
    Find out more
Selection total 9,49 €

Step by step

Method

Follow each step in order.

Active preparation
10 min
Cooking
35 min

Rice pudding

  1. 1

    Rinse the rice

    Rinse the rice in cold water until the water runs clear, then drain.

  2. 2

    Heat the milk

    Bring the milk to the boil in a saucepan over medium heat.

  3. 3

    Add the rice

    Add the drained rice to the milk with the salt, then stir.

  4. 4

    Simmer the rice

    Reduce the heat and simmer gently for about 20 to 25 minutes. Stir frequently to keep the rice from sticking to the bottom of the saucepan.

  5. 5

    Chop the apricots

    While the rice cooks, finely chop the 50 g of dried apricots.

  6. 6

    Add the sugar and apricots

    When the grains are almost cooked and the milk has thickened, stir in the sugar and chopped dried apricots.

  7. 7

    Finish cooking

    Stir and simmer for another 5 minutes. When the grains are tender and the mixture is creamy, remove the saucepan from the heat.

Topping

  1. 8

    Divide and serve

    Divide the rice pudding between six bowls or ramekins. Serve hot or leave to cool until warm.