Apricot Rice Custard Recipe
Apricot Rice Custard Recipe photo by Taste of Home

Apricot Rice Custard Recipe

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Creamy rice custard drizzled with apricot sauce makes a comforting dessert or a refreshingly different breakfast. As a young mother, housewife and substitute teacher, I haven't been cooking all that long, but it's easy to impress people with this recipe since it's simple and delicious. -Elizabeth Montgomery, Allston, MA
TOTAL TIME: Prep: 35 min. Cook: 15 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 35 min. Cook: 15 min.
MAKES: 8-10 servings

Ingredients

  • 1 cup uncooked long grain rice
  • 3 cups milk
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • Dash ground cinnamon
  • SAUCE:
  • 1 can (8-1/2 ounces) apricot halves
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/3 cup packed brown sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch

Nutritional Facts

1 serving (1 each) equals 232 calories, 4 g fat (2 g saturated fat), 52 mg cholesterol, 172 mg sodium, 45 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a large saucepan, cook rice according to package directions. Stir in milk, sugar and salt; bring to a boil. Reduce heat to low. Stir 1/2 cup into eggs; return all to the pan, stirring constantly. Cook and stir for 15 minutes or until mixture reaches 160° or coats the back of a metal spoon (do not boil).
  2. Remove from the heat; stir in extracts and cinnamon.
  3. For sauce, drain apricot syrup into a small saucepan. Chop apricots; add to syrup. Stir in remaining sauce ingredients; bring to a boil. Boil for 2 minutes, stirring occasionally. Serve sauce and custard warm or chilled. Yield: 8-10 servings.
Originally published as Apricot Rice Custard in Taste of Home February/March 1996, p25

Nutritional Facts

1 serving (1 each) equals 232 calories, 4 g fat (2 g saturated fat), 52 mg cholesterol, 172 mg sodium, 45 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Apricot Rice Custard

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Feb. 20, 2013

"This stuff is really good! I made this a few years ago and I still remember how it tastes. I should make it again soon!"

MY REVIEW
Reviewed Feb. 20, 2013

"This stuff is really good! :)"

MY REVIEW
Reviewed Sep. 20, 2010

"I also made this when it first came out, and it won rave reviews by everyone who tasted it. We call it "heavenly!" It is delicious!"

MY REVIEW
Reviewed Sep. 21, 2009 Edited Aug. 2, 2014

"I made adjustments to this recipe & I'd used 1 cup cooked rice (Minute Rice for 1 cup cooked) and I'd added 1/4 to 1/2 tsp. ground cinnamon for flavor. I think 1/2 tsp. ground cinnamon would bring out the flavor than 1/4 tsp. ground cinnamon! For the Sauce: I'd used a 10-oz. package of dried apricots with JUST enough water to cover fruit. I'd cooked in a saucepan for 20 minutes, then drained liquid into a bowl to reserve for the sauce. I chopped the apricots, then prepared the sauce as recipe stated. I used reserved juice from the cooked apricots for the sauce. I'd made this dessert for my niece by marriage (Linde May Pinto) and she really liked it! Rice pudding is one of her favorite desserts! Thank you,Elizabeth Montgomery, for sharing your delicious recipe with Taste of Home!delowenstein"

MY REVIEW
Reviewed Sep. 21, 2009 Edited Aug. 2, 2014

"I had made this recipe when it first came out! I look forward to preparing it again for my niece-in-law, Linde! It is delicious! Dawn E. Lowenstein"

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