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Dessert

Apricot Rice Pudding

A pudding made from rice, apricots, milk, sugar, and extracts.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Apricot and vanilla match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 608 recipes. Both carry 4-methoxybenzaldehyde, which smells sweet, anise. The science ↓

Apricot Rice Pudding

Time5 minutes

Ingredients

Directions

Prepare

  1. Have a 1‑qt shallow bowl handy.

  2. Put the rice in a blender and blend until fine.

  3. Pour the rice mixture into a small bowl.

  4. Add cornstarch and water, stirring to dissolve the cornstarch.

  5. Pour the drained apricots into a blender and blend until smooth.

  6. Add just enough milk to bring the total to 4 cups (about 2 cups milk).

Make the pudding

  1. Pour the mixture into a small saucepan.

  2. Add sugar to the rice mixture.

  3. Over medium heat, stir constantly until the mixture begins to boil.

  4. Cook and stir for 5 minutes.

  5. Remove from heat and stir in the extracts. Stir to blend.

Cool and serve

  1. Pour the pudding into a bowl and allow it to cool at room temperature for 1/2 hour, then chill.

  2. When the pudding is cold, serve.

Nutrition, whole recipe (rough)

895Calories
26 gProtein
10 gFat
169 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Rice1 cup cooked (158g) white206
Milk1 cup (244ml) whole149
Sugar1 tbsp (12.5g) granulated49
Apricot1 medium (35g)17
Vanilla1 tsp extract (4ml)12
Almond1 almond (1.2g)7
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apricot + vanillatop 2% of all pairs
    Smell alikestrong
    Cooked together608 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  2. Vanilla + almondtop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  4. Apricot + almondtop 5% of all pairs
    Smell alikestrong
    Cooked together852 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Rice + almondtop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Brown rice
Blended into a fine powder, it thickens the pudding and gives it body.
Cornstarch
Gelatinizes when heated with liquid, setting the pudding into a smooth, sliceable texture.
Apricots
Blended to a smooth puree, they add fruit flavor, sweetness and color.
Milk
Forms the creamy liquid base that gives the pudding richness.
Sugar
Adds sweetness and balances the tartness of the apricots.

The step that matters

Stir constantly until the mixture begins to boil. Starch settles on the bottom of the pan and scorches easily over direct heat. Constant stirring keeps it from sticking and lets the cornstarch and rice thicken evenly as it heats.

Swap the apricot

How well each one fits the dish's main ingredients (rice, milk, sugar, vanilla, almond):

  1. Coconutfits better
  2. Figfits better
  3. Peachfits better
  4. Apricotthe original

Fit is the average pairing score against rice, milk, sugar, vanilla, almond. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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