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Apricot Rice Custard

Total Time

Prep: 35 min. Cook: 15 min.


8-10 servings

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


  • 1 cup uncooked long grain rice
  • 3 cups milk
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon 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


  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.

Nutrition Facts

1 each: 232 calories, 4g fat (2g saturated fat), 52mg cholesterol, 172mg sodium, 45g carbohydrate (28g sugars, 1g fiber), 5g protein.

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