Apricot Rice Pudding

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Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 cup heavy cream
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • 1 cup drained cooked dried apricots
  • 2 cups cold cooked rice
  • cup slivered blanched almonds
  • 1 tablespoon lemon juice

Method

  1. Combine the cream, sugar and vanilla; chill. Beat until stiff.

  2. Cut the apricots into small pieces. Fold into the whipped cream together with rice, almonds and lemon juice. Chill well before serving.

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