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Apricot Banana Rice Pudding

 Apricot Banana Rice Pudding
Our Test Kitchen created this sweet, but-not-too-sweet variation on rice pudding. It's a great way to use up leftover rice.
2 ServingsPrep/Total Time: 15 min.


  • 1 cup cooked long grain rice, chilled
  • 1/3 cup vanilla yogurt
  • 2 tablespoons chopped dried apricots or raisins
  • 1 teaspoon sugar
  • 1/8 teaspoon ground nutmeg
  • 1 medium ripe banana, peeled and chopped
  • Whipped cream, optional


  • In a small bowl, combine the rice, yogurt, apricots, sugar and
  • nutmeg. Fold banana into rice mixture. Garnish with whipped cream if
  • desired. Yield: 2 servings.
Nutritional Facts: 1 cup (calculated without whipped cream) equals 226 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 29 mg sodium, 51 g carbohydrate, 2 g fiber, 5 g protein.