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Baked Rice Pudding With Apricots

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“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”
READY IN:
2hrs
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 300 degrees F.
  2. In a covered heavy saucepan, bring the rice,milk, apricots, vanilla scrapings, and lemon zest to simmer over medium heat.
  3. 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.
  4. Stir the sugar into the cooked rice mixture.
  5. Stir in the egg yolks.
  6. Pour the rice pudding into a greased baking dish and bake for 20 mintues until slightly browned on the top.
  7. Remove from the oven and let cool.
  8. Chill until ready to serve.

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