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Apricot Rice Pudding Recipe
|Raw rice||1⁄2 Cup (8 tbs) (white or brown, not processed)|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1⁄2 Teaspoon|
|Soaked dried apricots||3⁄4 Cup (12 tbs), well-drained|
Serving size: Complete recipe
Calories 2103 Calories from Fat 570
% Daily Value*
Total Fat 63 g97.6%
Saturated Fat 36.1 g180.5%
Trans Fat 0 g
Cholesterol 189.2 mg
Sodium 1736.7 mg72.4%
Total Carbohydrates 335 g111.7%
Dietary Fiber 7.6 g30.6%
Sugars 252.2 g
Protein 70 g141%
Vitamin A 108.9% Vitamin C 1.8%
Calcium 220.6% Iron 22.2%
*Based on a 2000 Calorie diet
Add 1 quart milk.
Then, to prevent spilling, add second quart of milk after placing dish in oven.
Bake in preheated slow oven (325Â°F.) for 2 1/2 hours, stirring twice during first hour.
Stir the brown crust into pudding several times during remainder of baking.
Cut apricots into strips.
Add 30 minutes before pudding is done.
Then allow crust to form again.