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Apricot and Sultana Rice Pudding

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“This is a great standby dessert using only eight ingredients, most of which you may have hidden away in your cupboard. Flaked rice makes this dessert incredibly quick, as its easy to use and the finished dish is simply stunning. You can serve either hot or cold, whichever suits you best.”

Ingredients Nutrition


  1. Reserve 4 of the dried apricots, then chop the rest. Mix eith the sultanas and set aside. Using a swivel style vegetable peeler, cut wide strips of rind from the lemon.
  2. Place the lemon rind strips, rice, milk, and sugar in a pan and bring to the boil, then reduce the heat and simmer for 12-15 minutes, stirring often. Stir in the dried fruit, divide between serving serving bowls and set aside to cool slightly.
  3. To make the apricot glaze, squeeze 1 Tbsp of juice from the lemon into a small pan. Stir in 2 Tbsp of water, then add the jam. Bring to the boil, stirring, until the jam has melted, then immediately remove from the heat. Leave for a few minutes to cool and thicken slightly, then pour over the rice. Decorate each with a dried apricot and a mint sprig.

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