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Creamy vanilla rice pudding with apricot jam

  • 0:15 Prep
  • 0:50 Cook
  • 4 Servings


  • 2 cups milk
  • 2 cups pure cream
  • 1 teaspoon vanilla bean paste
  • 1 cinnamon stick
  • 1 teaspoon finely grated lemon rind
  • 1/3 cup caster sugar
  • 2/3 cup white medium-grain rice
  • 1/3 cup apricot jam, warmed


  • 1
    Combine milk, cream, vanilla, cinnamon, lemon rind and sugar in a saucepan over medium heat. Cook, stirring, for 10 minutes or until almost simmering (don’t boil).
  • 2
    Add rice. Reduce heat to low. Cook, stirring occasionally, for 30 to 40 minutes or until rice is tender and liquid thickens. Remove from heat. Cool for 5 minutes. Remove and discard cinnamon stick. Divide rice mixture between bowls. Spoon over jam. Serve.

Source: taste.com.au


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