Creamy Apricot Raisin Rice PuddingBack

  • Serves12
  • Preparation Time (mins)5
  • Cook Time (mins)40

Rate this Recipe

Want to vote? Become a Member or Log In

Options

Print This Recipe

Send to a Friend

Become a Member so you can add this recipe to your Cook Book

Ingredients

3 cups water
1 tspn salt
1 cup long grain white rice
24 fl oz evaporated skim milk
4 oz Smucker's Apricot Preserves with Splenda
1/2 cup seedless raisins
1/2 cup sugar or 1/4 cup sugar blend sweetener
1 tspn vanilla extract
1/2 tspn ground cinnamon

Instructions

  • Place water, salt, and rice in 3 quart saucepan, bring to the boil.
  • Reduce heat to low, cover. Cook rice for 20-25 minutes, or until rice is tender.
  • Stir in evaporated milk, apricot jam, raisins, sugar, vanilla extract and cinnamon.Bring to the boil.
  • Reduce heat to a simmer. Stir constantly watching closely as mixture begins to thicken to the consistency of heavy cream, about 7-9 minutes.
  • Serve warm or chilled, garnished with apricot jam and a sprinkle of cinnamon.

If you want to post a comment, login or become a member of the Recipe Club

2 comments

Danny Weatherstone 9:27pm, Sun 5 Apr 2009 AEST

thank you thank you, this is just like my grandma used 2 make my family love it just as much as i did.

yvonne franks 9:33pm, Sat 3 Jan 2009 AEST

A rice pudding with a difference Wow

Have Your Say

What is your favourite rice cake topping?

Please select an option first!