Persian Apricot Rice Pudding Recipes

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CREAMY APRICOT RICE PUDDING



Creamy Apricot Rice Pudding image

Provided by Anne Thornton, Host of Dessert First

Time 55m

Yield 4 servings

Number Of Ingredients 11

3/4 cup uncooked short grain white rice
2 cups milk, divided
1/3 cup sugar
1/4 teaspoon fine sea salt
1 egg
1 cup dried apricots, diced
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
1 orange, zested
1/2 teaspoon ground cardamom
Freshly grated nutmeg, for serving

Steps:

  • Bring 1 1/2 cups water to a boil over high heat in a saucepan. Stir in your rice. Then, turn down the heat, cover the pan and let simmer for 20 minutes.
  • When the rice is done, put it in a clean saucepan with 1 1/2 cups milk, the sugar and salt. Cook this over medium heat, giving it a stir every once in awhile, until it thickens up and gets creamy, 15 to 20 minutes. Crack your egg into a small bowl and beat it with the remaining 1/2 cup milk. Slowly stir this mixture into the rice. Stir in your diced apricots and cook 2 minutes more. Take off the stove and stir in your butter, vanilla, orange zest, and cardamom. Grate some nutmeg over top.

APRICOT RICE PUDDING



Apricot Rice Pudding image

Provided by Food Network

Categories     dessert

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 8

1 cup raw short-grain rice, rinsed in a colander until the water runs clear (recommended: Arborio)
4 1/2 cups whole, 2 percent fat, or 1 percent fat milk
1/4 cup diced dried apricots
1/4 vanilla bean, split lengthwise
1/2 teaspoon freshly grated lemon zest
4 egg yolks
1/2 cup sugar
Whipped cream, for garnish

Steps:

  • In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat. Stir the egg yolks into the cooked rice mixture and stir just until thickened, 1 to 2 minutes. Stir in the sugar. Pour the rice pudding into ramekins or dessert cups and let cool. Cover tightly with plastic wrap and refrigerate at least 2 hours or until ready to serve, up to 24 hours. Serve with whipped cream.

PERSIAN APRICOT RICE PUDDING



Persian Apricot Rice Pudding image

I found this recipe online,anf had to post it here.I really really,really love recipes like this. My dad is from England,so he loves his rice pudding,and this is a really,nice twist on the plaid version! Hopefully,you and your family or guests will enjoy it as well! 8) (Prep time includes refrigerating)

Provided by OceanIvy

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1/4 cup uncooked brown rice
3 tablespoons cornstarch
1/3 cup water
2 (1 lb) cans apricot halves in juice, drained
2 cups milk (approx.)
1/3 cup sugar
1 tablespoon vanilla extract
1 teaspoon almond extract

Steps:

  • Have a 1qt.
  • shallow bowl handy.
  • Put the rice in blender,blending until fine.
  • Pour into small bowl,add cornstarch& water,stir to dissolve the cornstarch.
  • Pour the drained apricots in blender,and blend until smoothy.
  • Add just enough milk to total 4 cups (approximately 2 cups milk.).
  • Pour into a small saucepan& add sugar& the rice mixture.
  • Over medium heat,stir constantly,until it comes to a boil.
  • Cook and stir for 5 minutes.
  • Remove from heat& stir in extracts.
  • Stir to blend.
  • Pour pudding into a bow,and allow to cool at room temperature for 1/2 hour,Then chill.
  • When pudding is cold,serve.

PERSIAN APRICOT PUDDING



Persian Apricot Pudding image

Make and share this Persian Apricot Pudding recipe from Food.com.

Provided by morgainegeiser

Categories     Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

1/4 cup brown rice, uncooked
3 tablespoons cornstarch
1/3 cup water
2 (16 ounce) cans apricot halves, drained (in juice)
2 1/2 cups skim milk
1/3 cup sugar
1 tablespoon vanilla extract
1 teaspoon almond extract

Steps:

  • Have a 1 quart shallow bowl ready.
  • Place rice in a blender container and blend until fine, about 1 minute. Place in a small bowl and add cornstarch and water. Stir to dissolve cornstarch.
  • Place drained apricots in blender container. Blend until smooth. Add enough milk to apricots to total 4 cups. Pour into a small saucepan.
  • Add sugar and rice mixture.
  • Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir for 5 minutes. Remove from heat and stir in extracts.
  • Pour pudding into bowl. Let cool at room temperature for 30 minutes, then chill throughly.
  • Note: cooking time does not include chilling time.

SHOLEH ZARD (PERSIAN RICE PUDDING)



Sholeh Zard (Persian Rice Pudding) image

This cozy dessert from Sara Mardanbigi and Edgar Rico, the owners of Nixta Taqueria in Austin, Texas, is a take on sholeh zard, a loose, heavily spiced Persian rice pudding Ms. Mardanbigi grew up eating. It also borrows influence from the Mexican arroz con leche of Mr. Rico's childhood. Their take is warm and smoky with black cardamom and saffron, velvety from egg yolks and butter, and has a savory finish. It calls for arborio rice instead of the usual basmati to add a slight chew, and strawberry powder instead of rosewater to provide similar floral notes with a punch of acid.

Provided by Priya Krishna

Categories     custards and puddings, dessert

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1 cup arborio rice, unrinsed
3 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
1 tablespoon pure vanilla extract or 1 vanilla bean (see Notes)
1 cinnamon stick
1 black cardamom pod (see Notes)
1 tablespoon ground turmeric
2 saffron threads, preferably Persian, ground then stirred into 1 tablespoon water
1/8 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into 1/4-inch cubes
2 large egg yolks
1 teaspoon ground cinnamon
1 cup freeze-dried strawberries, finely ground
1/2 cup coarsely chopped roasted salted pistachios
Flaky sea salt, for sprinkling

Steps:

  • Bring 4 cups of water to a hard boil in a Dutch oven or other large pot over high heat. Add the rice and let it boil, stirring regularly, until the grains begin to soften around the edges but are still crunchy in the center, 1 to 2 minutes. Strain the rice, but do not rinse it. Rinse the pot with cold water to cool it down, then return it to the stove.
  • To the rinsed pot, add the milk, cream, sugar, vanilla, cinnamon stick, cardamom, turmeric, saffron water and kosher salt. Bring to a gentle boil over medium heat, stirring occasionally. You may be tempted to turn the heat up to make it boil faster - resist this urge. The goal is to let the spices slowly infuse the milk and cream, like a tea, for deep flavor.
  • Slowly stir in the rice, making sure the grains are all well coated. Cover, turn the heat down to low, and simmer, stirring a few times to make sure the grains don't stick to the bottom, until the mixture has the consistency of a loose pudding, 35 to 45 minutes. It should be thick enough to coat the back of a spoon, with the rice maintaining a slight chew.
  • Add the cubes of butter a few at a time, stirring to incorporate fully between each addition. Remove from the heat and let cool until warm, stirring regularly, about 5 minutes. Stir in the egg yolks, one at a time. The consistency should be velvety.
  • Divide the sholeh zard among bowls, and divide the ground cinnamon, strawberry powder and pistachios - in that order - over the top of each one. The strawberry powder should be the thickest layer, covering the entire surface. Crown the bowls with a light sprinkling of flaky salt and serve.

CREAMY RICE WITH DOUBLE APRICOTS



Creamy rice with double apricots image

Proof that you can make a simple dairy-free pudding for all the family to enjoy!

Provided by Good Food team

Categories     Dessert, Dinner, Lunch, Supper

Time 1h50m

Number Of Ingredients 7

50g pudding rice
500ml carton long-life vanilla-flavoured sweetened soya milk alternative (we used UHT Provamel organic vanilla)
50g ready-to-eat dried apricots , chopped into small pieces
1 tbsp golden caster sugar
250ml carton soya single cream alternative (we used UHT Provamel Soya Dream)
8 tbsp apricot compote or 4 tbsp apricot conserve
1 tbsp shelled pistachio nuts, chopped

Steps:

  • Put the rice and soya milk into a medium-sized saucepan, stir and bring to the boil. Reduce the heat immediately or the soya will bubble up and can easily boil over. Half cover the pan with a lid then cook gently for 40-45 minutes over a very low heat, stirring occasionally until the rice has swollen and is very tender. The mixture should be thick and creamy.
  • While the rice is cooking, mix together the apricots, sugar and single cream alternative.
  • Remove the rice from the heat, leave to cool for 15 minutes, then stir in the apricot mixture. Spoon into 4 small tumblers or glass dishes. Cover and chill in the fridge for 30 minutes (or longer if you have the time).
  • To serve, spoon two tbsp of apricot compote or 1 tbsp of conserve on top of each dessert and scatter the pistachios on top.

Nutrition Facts : Calories 280 calories, Fat 15 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.31 milligram of sodium

APRICOT RICE CUSTARD



Apricot Rice Custard image

Creamy rice custard drizzled with apricot sauce makes a comforting dessert or a refreshingly different breakfast. As a young mother, housewife and substitute teacher, I haven't been cooking all that long, but it's easy to impress people with this recipe since it's simple and delicious. -Elizabeth Montgomery, Allston, MA

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8-10 servings.

Number Of Ingredients 14

1 cup uncooked long grain rice
3 cups milk
1/2 cup sugar
1/2 teaspoon salt
2 eggs, lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Dash ground cinnamon
SAUCE:
1 can (8-1/2 ounces) apricot halves
1 can (8 ounces) crushed pineapple, undrained
1/3 cup packed brown sugar
2 tablespoons lemon juice
1 tablespoon cornstarch

Steps:

  • In a large saucepan, cook rice according to package directions. Stir in milk, sugar and salt; bring to a boil. Reduce heat to low. Stir 1/2 cup into eggs; return all to the pan, stirring constantly. Cook and stir for 15 minutes or until mixture reaches 160° or coats the back of a metal spoon (do not boil). , Remove from the heat; stir in extracts and cinnamon. , For sauce, drain apricot syrup into a small saucepan. Chop apricots; add to syrup. Stir in remaining sauce ingredients; bring to a boil. Boil for 2 minutes, stirring occasionally. Serve sauce and custard warm or chilled.

Nutrition Facts : Calories 232 calories, Fat 4g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 172mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

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