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Rating: 4.0/5 (24 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 323
% Daily Value**
Total Fat 8g
12%
Saturated Fat 4g
6%
Unsaturated Fat 1g
Cholesterol 85mg
28%
Sodium 244mg
10%
Total Carbohydrate 54g
18%
Dietary Fiber 2g
9%
Sugars 23g
Protein 10g
Vitamin A  13%Vitamin C  1%
Calcium  22%Iron  10%
Potassium  13%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Apricot & Raisin Rice Pudding

Recipe Tags: Pudding Recipes

Date Added: July 23, 2009
A fruit twist on classic rice pudding. If you have the self-control, this recipe can be made ahead and served the next day!

Ingredients:

3 cups Milk
1/2 cup Short Grain Rice
1/4 cup Sugar Granulated
1/4 cup Raisin
1/4 cup Dried Apricot chopped
1/4 teaspoon Salt
1 Egg
1 teaspoon Vanilla
1 pinch Cinnamon
1 pinch Nutmeg
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Directions:

1. In heavy saucepan, bring milk and rice to boil.

2. Reduce heat to low; cover and simmer very gently, stirring occasionally, for 15 minutes.

3. Stir in sugar, raisins, apricots and salt; cover and simmer gently, stirring occasionally, for about 30 minutes or until rice is very tender.

4. In bowl, beat egg; stir in 2 cups of rice mixture, then stir entire mixture back into saucepan.

5. Remove pan from heat; stir in vanilla, cinnamon and nutmeg.

6. Cover and let cool for 30 minutes or just until warm.

7. You can serve this pudding warm or refrigerate it until it's chilled.

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Dietary Notes:
This recipe is a good source of Vitamin A with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Rice, Sulfites, Natural Sweeteners, Apricot, Fructose Malabsorption allergies.
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