Almond and Apricot Rice Pudding?>

Almond and Apricot Rice Pudding

by Berkeley Wellness  

It seems a shame to leave a canvas like rice pudding blank, so we have added shredded carrots and chopped apricots. Not only do they add spots of color, but they also add nice texture and a healthy helping of beta carotene. For an added twist, try this with an aromatic rice such as basmati.


  • 2 cups water
  • ¾ cup rice
  • 3 cups low-fat (1%) milk
  • 2 large carrots, finely shredded
  • 1 teaspoon grated orange zest
  • 1 teaspoon grated lime zest
  • ½ cup sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 large egg
  • ? cup chopped dried apricots
  • 3 tablespoons slivered almonds


  1. In a large saucepan, bring the water to a boil. Add the rice, cover, reduce the heat to medium-low, and cook until tender, about 20 minutes.
  2. Stir in 2½ cups of the milk, the carrots, and the orange and lime zests. Uncover and cook over low heat, stirring frequently, until the milk has been absorbed, about 20 minutes.
  3. Stir in the sugar, cinnamon, salt, and the remaining ½ cup milk, and cook, stirring frequently, until the rice is very tender and creamy, about 5 minutes.
  4. In a small bowl, lightly beat the egg. Whisk some of the hot rice mixture into the egg to warm it, then whisk the warmed egg mixture into the saucepan. Cook, stirring constantly, for 3 minutes to cook the egg.
  5. Remove from the heat and transfer to a bowl. Stir in the apricots and almonds. Chill until serving time.
Makes 6 servings.

Nutrition per serving: 270 calories, 5g total fat (1g saturated), 2g dietary fiber, 49g carbohydrate, 8g protein, 180mg sodium.

A good source of: beta carotene, calcium, folate, riboflavin, selenium, thiamin, vitamin B12.

Also see Honey-Mango Mousse.