Rice Pudding with Apricot Preserves

Photo by Joanmarie J.
Adapted from taste.com

PREP TIME

15

minutes

TOTAL TIME

135

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

135

minutes

SERVINGS

--

servings

Adapted from taste.com

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

Directions

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. 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.

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