Forktionary

Baked Rice Pudding With Apricots Recipe

Indulge in this creamy, dreamy Baked Rice Pudding with Apricots! Perfect for a special breakfast or a comforting dessert, this recipe (courtesy of Gale Gand - 2003 - Food Network) is made the night before for effortless morning enjoyment. The sweet apricots and tender rice are baked to golden perfection, then topped with a dollop of whipped cream and a sprinkle of cinnamon (optional). Prepare to be amazed by this classic recipe, elevated for modern palates.

Prep Time 20 mins
Cook Time 120 mins
Calories 304.1 kcal
Protein 17g
Rating 5.0 (1 Reviews)
Baked Rice Pudding With Apricots 86

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Rice Pudding With Apricots

  • 1 cup Arborio rice
  • 4 cups whole milk
  • 1 cup chopped dried apricots
  • seeds scraped from 1/2 vanilla bean
  • zest of 1 lemon
  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract (alternative to vanilla bean)
  • whipped cream (optional)
  • cinnamon (optional)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Baked Rice Pudding With Apricots? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Baked Rice Pudding With Apricots

  1. Preheat oven to 300°F (150°C).
  2. In a heavy-bottomed saucepan, combine 1 cup Arborio rice, 4 cups whole milk, 1 cup chopped dried apricots, 1 teaspoon vanilla extract (or seeds scraped from 1/2 vanilla bean), and the zest of 1 lemon. Bring to a simmer over medium heat.
  3. Reduce heat to the lowest setting, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender (20-25 minutes). Turn off the heat.
  4. Stir in 1/2 cup granulated sugar until dissolved.
  5. Whisk in 2 large egg yolks until fully incorporated.
  6. Pour the rice pudding mixture into a greased 8x8 inch baking dish.
  7. Bake for 20 minutes, or until the top is lightly browned.
  8. Remove from oven and let cool completely.
  9. Chill in the refrigerator for at least 4 hours, or preferably overnight, before serving. Top with whipped cream and a sprinkle of cinnamon, if desired.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

78g

Fat

23g

Carbs

15g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Rice American Southern United States Dietary Comfort Food Pasta Rice And Grains Short Grain Rice Brunch Taste Mood Sweet Presentation Served Cold 4 Hours Or Less