Baked Rice Pudding with Apricots
Indulge in the creamy, nostalgic comfort of Baked Rice Pudding with Apricots, a delightful twist on the classic dessert. This recipe features tender, short-grain rice simmered in a luscious blend of whole milk, heavy cream, and warming spices like cinnamon and nutmeg. Sweet, chewy dried apricots add a bright fruitiness that perfectly balances the rich, custard-like texture. Baked to golden perfection with a buttery finish, this dessert is easy to prepare and perfect for cozy family gatherings or a sweet treat anytime. Serve it warm or at room temperature, and elevate it further with a sprinkle of cinnamon or a dollop of whipped cream. With just 15 minutes of prep and a fragrant hour in the oven, this baked rice pudding is a timeless, crowd-pleasing dessert you’ll come back to again and again. Keywords: rice pudding recipe, baked rice pudding, creamy dessert, apricot pudding, classic comfort food.
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Recipe Information
Ingredients
- 100 grams Short-grain rice
- 750 milliliters Whole milk
- 125 milliliters Heavy cream
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 100 grams Dried apricots
- 15 grams Unsalted butter
- 2 large Eggs
Instructions
Preheat your oven to 160°C (320°F). Grease a 1.5-liter (6-cup) baking dish with the unsalted butter and set aside.
Rinse the short-grain rice under cold water until the water runs clear to remove excess starch.
In a large saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat gently over medium heat, stirring occasionally, until the sugar dissolves, but do not let the mixture boil.
Stir in the vanilla extract, ground cinnamon, and ground nutmeg. Add the rinsed rice and bring to a gentle simmer. Cook for 10 minutes, stirring frequently to prevent the rice from sticking to the bottom of the pan.
While the mixture simmers, chop the dried apricots into small, bite-sized pieces.
After 10 minutes of simmering, remove the saucepan from the heat. Stir in the chopped dried apricots, then let the mixture cool slightly for about 5 minutes.
In a small bowl, whisk the two large eggs until smooth. Gradually add the whisked eggs into the slightly cooled rice mixture, stirring continuously to prevent the eggs from scrambling.
Pour the mixture into the prepared baking dish and spread it out evenly. Dot the surface with small pieces of the remaining unsalted butter.
Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and the pudding is set with a slight wobble in the center.
Remove the rice pudding from the oven and let it cool for 10 minutes before serving. Serve warm or at room temperature, optionally garnished with a sprinkle of ground cinnamon or a dollop of whipped cream.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 31.9 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 168 mg | 13% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 389 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
