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Apricot Rice Pudding

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Ingredients
  Raw rice 1⁄2 Cup (8 tbs) (white or brown, not processed)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Milk 2 Quart
  Soaked dried apricots 3⁄4 Cup (12 tbs), well-drained
Directions

Mix rice, sugar, salt, and nutmeg in shallow 2 1/2-quart baking dish.
Add 1 quart milk.
Then, to prevent spilling, add second quart of milk after placing dish in oven.
Bake in preheated slow oven (325°F.) for 2 1/2 hours, stirring twice during first hour.
Stir the brown crust into pudding several times during remainder of baking.
Cut apricots into strips.
Add 30 minutes before pudding is done.
Then allow crust to form again.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Apricot
Preparation Time: 
5 Minutes

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4.12857
Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2103 Calories from Fat 570

% Daily Value*

Total Fat 63 g97.6%

Saturated Fat 36.1 g180.5%

Trans Fat 0 g

Cholesterol 189.2 mg63.1%

Sodium 1736.7 mg72.4%

Total Carbohydrates 335 g111.7%

Dietary Fiber 7.6 g30.6%

Sugars 252.2 g

Protein 70 g141%

Vitamin A 108.9% Vitamin C 1.8%

Calcium 220.6% Iron 22.2%

*Based on a 2000 Calorie diet

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Apricot Rice Pudding Recipe