Try this comforting dessert recipe of classic rice pudding flavoured with fresh apricots and sweet apricot jam.


  • 350g / 12oz pudding rice

  • 500ml / 1 pint milk

  • 250ml / ½ pint double cream

  • 175g / 6oz granulated sugar

  • ¼ tsp salt (optional)

  • 2 tbsp butter

  • 1 tsp vanilla extract

  • 4 fresh apricots, stoned and quartered (or semi-dry if fresh not available)

  • 100ml / 4 fl oz cold water

  • 1 fruit-flavoured tea-bag of your choice

  • 2 tsp apricot jam


  • 1.

    Combine rice, milk, sugar, salt and butter in saucepan. Cook over medium heat until thickened, 25 to 30 minutes, stirring often.

  • 2.

    Meanwhile, put the apricot halves in a saucepan with the tea bag and 100ml of cold water. Bring to a simmer then simmer, covered, for 5-10 minutes until tender.

  • 3.

    Whilst the apricots are cooking, whip the double cream with the vanilla extract into soft peaks and just before the apricots are ready fold the cream through the rice mixture

  • 4.

    When the water has boiled away, remove the tea bag and add the apricot jam to the infused apricots and fold through

  • 5.

    Serve with the rice pudding

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 286kj
  • Fat Total 11g
  • Saturated Fat 6g
  • Protein 3g
  • Carbohydrate 42g
  • Sugar 18g
  • Sodium 28mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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