Apricot rice pudding

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Prep time:

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Serves: 20

By Biffymum



  • 570ml full fat milk

  • 55g pudding rice

  • 20 dried apricots (organic, containing no sulphur dioxide - ie not orange anymore)


  1. Cut apricots up using scissors into half centimetre pieces. Add to a heavy based saucepan along with pudding rice and milk.
  2. Bring the mixture to the boil, stirring occasionally. Turn the heat down to a gentle simmer and cover. Cook for about 30 minutes, stirring occasionally to prevent sticking.
  3. The rice pudding is ready when the milk has been almost totally absorbed and the consistency is creamy.
  4. The rice pudding can be blended to make it smoother or left as it is if your baby is starting to eat more textured food.

Handy Hint

It can also be frozen in portions, and I usually make about 20 large ice cube sized portions with this recipe. Alternatively this would serve 2 people.

Additional Information

  • Egg Free

  • Nut Free

  • Vegetarian

  • Cake/Dessert

  • Baby and weaning

  • Rice

  • Make Ahead

  • Can Freeze

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Your comments

  • Biffymum 04/02/10 09:50

    This is a naturally sweet recipe, no added sugar which is great for babies. It also makes a great pudding for older kids, and could be adapted for those of us on a diet by using semi, or skimmed milk.