Rice pudding with apricot compote

Rice pudding with apricot compote


1 person made this

Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas, and paired with a cinnamon-spiced fresh apricot compote.

Elaine Russell

Serves: 4 

  • 850ml full-cream milk
  • ¼ cup (55g) caster sugar
  • finely grated zest of 1 orange
  • ½ cup (100g) short-grain white rice
  • ¼ cup (50g) sultanas
  • ground cinnamon to sprinkle
  • For the apricot compote
  • 300g ripe apricots, halved and stoned
  • juice of 1 orange
  • 1 cinnamon stick

Preparation:15min  ›  Cook:1hour15min  ›  Ready in:1hour30min 

  1. Preheat the oven to 160ºC. Pour the milk into a saucepan, and add the sugar and orange zest. Heat gently, stirring, until the sugar dissolves and the milk is almost boiling.
  2. Put the rice and sultanas in a shallow 1.5-litre ovenproof dish. Pour the milk mixture over the rice, then stir.
  3. Bake the pudding for 30 minutes, then stir well. Leave to bake for a further 45 minutes or until the rice is tender and the pudding is creamy.
  4. Meanwhile, to make the apricot compote, combine the apricots, orange juice and cinnamon stick in a heavy-based saucepan. Cover and cook over a low heat for 10 minutes. Remove the lid and cook for a further 5 minutes or until the juice is reduced and slightly thickened.
  5. Remove the cinnamon stick from the compote. Sprinkle the top of the rice pudding with a little cinnamon, then serve hot, with the compote.

Some more ideas…

*Cook the rice pudding as in the main recipe, then leave to cool completely. When cold, spoon into four lightly oiled, individual moulds or teacups, packing the pudding down firmly. Chill for about 1 hour, then turn out carefully onto serving plates. Serve with the chilled apricot compote.
*Make a sweet semolina pudding with a fresh plum compote. Heat 850ml milk with 2 tbsp honey and a thinly pared strip of lemon zest. Stir in ⅔ cup (100g) semolina. Stir until boiling, then add ⅓ cup (55g) sultanas and reduce the heat so the mixture is just simmering. Cover the pan and simmer gently, stirring occasionally, for about 25 minutes or until thick and smooth. Meanwhile, to make the plum compote, combine 300g ripe red plums, the juice of 1 orange and 1 tsp finely grated fresh ginger in a heavy-based saucepan, and cook gently, covered, for about 20 minutes or until the plums are very tender. Serve the semolina with the plum compote.

Health points

*Dried fruit is naturally sweet, so using it in a pudding means the sugar can be reduced to a minimum.
*The combination of rice and milk makes for a good nutritional pairing. Rice is a good source of starchy carbohydrate, fibre, B vitamins and iron, and milk is a good source of protein and calcium. As full-cream milk is used in this recipe, the fat-soluble vitamin A is also supplied.

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Reviews (1)


Excellent no-fuss rice pudding. I liked this recipe cos it has no eggs. Didnt have all the milk so used about 300mls cow's milk, 1 small tin coconut milk, that same amount water and the rest soy milk. And didnt do the apricot compote even tho I'm sure wouldve been fab. - 20 Jun 2010

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