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Apricot Rice Custard

 Apricot Rice Custard
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
8-10 ServingsPrep: 35 min. Cook: 15 min.


  • 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


  • 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).
  • Remove from the heat; stir in extracts and cinnamon.
  • For sauce, drain apricot syrup into a small saucepan. Chop apricots;

2 of 2

Apricot Rice Custard (continued)

Directions (continued)

  • 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.
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.