Best Baked Rice Pudding With Apricots Recipes

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BAKED RICE PUDDING WITH APRICOTS



Baked Rice Pudding With Apricots image

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

Provided by Manami

Categories     Dessert

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 7

3/4 cup short-grain rice, rinse till clear (Arborio)
4 cups milk
1/4 cup diced dried apricot
1/4 vanilla bean, split lengthwise & scraped
1/2 teaspoon freshly grated lemon zest
1/2 cup sugar
4 egg yolks

Steps:

  • Preheat the oven to 300 degrees F.
  • In a covered heavy saucepan, bring the rice,milk, apricots, vanilla scrapings, and lemon zest to simmer over medium heat.
  • 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.
  • Stir the sugar into the cooked rice mixture.
  • Stir in the egg yolks.
  • Pour the rice pudding into a greased baking dish and bake for 20 mintues until slightly browned on the top.
  • Remove from the oven and let cool.
  • Chill until ready to serve.

CREAMY APRICOT RICE PUDDING



Creamy Apricot Rice Pudding image

Provided by Anne Thornton, Host of Dessert First

Time 55m

Yield 4 servings

Number Of Ingredients 11

3/4 cup uncooked short grain white rice
2 cups milk, divided
1/3 cup sugar
1/4 teaspoon fine sea salt
1 egg
1 cup dried apricots, diced
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
1 orange, zested
1/2 teaspoon ground cardamom
Freshly grated nutmeg, for serving

Steps:

  • Bring 1 1/2 cups water to a boil over high heat in a saucepan. Stir in your rice. Then, turn down the heat, cover the pan and let simmer for 20 minutes.
  • When the rice is done, put it in a clean saucepan with 1 1/2 cups milk, the sugar and salt. Cook this over medium heat, giving it a stir every once in awhile, until it thickens up and gets creamy, 15 to 20 minutes. Crack your egg into a small bowl and beat it with the remaining 1/2 cup milk. Slowly stir this mixture into the rice. Stir in your diced apricots and cook 2 minutes more. Take off the stove and stir in your butter, vanilla, orange zest, and cardamom. Grate some nutmeg over top.

BAKED RICE PUDDING



Baked Rice Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 8

1/2 cup long grain white rice
2 cups milk
1 cup light cream
1 teaspoon vanilla extract
1 teaspoon orange zest
1/2 teaspoon cinnamon
2 tablespoons butter
1/4 cup sugar

Steps:

  • Preheat oven to 350 degrees. In a large pot of boiling water, cook rice for 5 minutes and drain. Rinse under running water and set aside to drain. In a saucepan, combine milk, cream, vanilla, zest and cinnamon. Bring mixture to a boil and stir. Turn off heat and stir in butter and sugar. Let mixture cool for 15 minutes. Add the rice to the milk mixture and pour into a baking dish. Cover with foil and bake about 1 hour and 15 minutes. Stir mixture after 45 minutes. Serve warm.

BAKED RICE PUDDING



Baked Rice Pudding image

This rice pudding is lovely served warm. It has the appeal of homemade comfort food.

Provided by Emtmom

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Yield 11

Number Of Ingredients 9

1 cup uncooked white rice
2 cups water
3 eggs, beaten
2 cups milk
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon salt
⅓ cup raisins
1 pinch ground nutmeg

Steps:

  • Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
  • Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 28.9 g, Cholesterol 54.3 mg, Fat 2.4 g, Fiber 0.4 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 145 mg, Sugar 14 g

APRICOT RICE PUDDING



Apricot Rice Pudding image

Provided by Food Network

Categories     dessert

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 8

1 cup raw short-grain rice, rinsed in a colander until the water runs clear (recommended: Arborio)
4 1/2 cups whole, 2 percent fat, or 1 percent fat milk
1/4 cup diced dried apricots
1/4 vanilla bean, split lengthwise
1/2 teaspoon freshly grated lemon zest
4 egg yolks
1/2 cup sugar
Whipped cream, for garnish

Steps:

  • In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat. Stir the egg yolks into the cooked rice mixture and stir just until thickened, 1 to 2 minutes. Stir in the sugar. Pour the rice pudding into ramekins or dessert cups and let cool. Cover tightly with plastic wrap and refrigerate at least 2 hours or until ready to serve, up to 24 hours. Serve with whipped cream.

BAKED RICE PUDDING (BETTY CROCKER)



Baked Rice Pudding (Betty Crocker) image

Make and share this Baked Rice Pudding (Betty Crocker) recipe from Food.com.

Provided by Seabreeze1116

Categories     Dessert

Time 30m

Yield 1 pan, 6 serving(s)

Number Of Ingredients 12

2 cups whole milk
1/2 cup long grain rice (Uncle Ben's)
1/2 cup raisins, plump (soaked in hot water for 5 minutes)
1/4 cup butter or 1/4 cup margarine
3 eggs, beaten
1/2 cup granulated sugar
2 cups whole milk
1 teaspoon vanilla
1/2 teaspoon salt
ground nutmeg
ground cinnamon
light cream or heavy milk

Steps:

  • In a heavy medium sized saucepan, bring 2 cups milk, uncooked rice, and raisins to a boil; reduce heat. Cover and cook over very low heat, about 15 minutes or until rice is tender. Remove from heat; stir in butter or margarine till melted.
  • In a mixing bowl stir together the eggs, 2 cups milk, sugar, vanilla and salt. Gradually, stir in the rice mixture into egg mixture. Pour into a 10x6x2' pan or baking dish. Bake in a 325*- for 30 minutes. Stir well; sprinkle with nutmeg and cinnamon. Bake for 15-20 minutes more or until knife in center comes out clean.
  • Serve warm or chilled with cream.

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