Rice Pudding With Chai Spice & Saffron Apricots Recipe

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Rice Pudding With Chai Spice & Saffron Apricots
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Ingredients:

  • 1/2 cup arborio rice
  • 1/2 cup dried apricot
  • 1/4 cup sugar , plus
  • 1 tbsp sugar
  • 1 tbsp brandy
  • 5 cups milk
  • 1 cinnamon stick
  • 5 whole cloves
  • 1/4 tsp cardamom seed

Directions:

  1. The day before serving, soak rice in water overnight and preheat the oven to 300 degrees. In a small heatproof dish, dry the saffron in the oven for 2 minutes. Tip saffron onto a square of wax paper and crush into a powder with the back of a spoon.
  2. Place apricots in a small heatproof bowl. In a small saucepan, bring 1/2 cup water, 1 T sugar, and the saffron to a boil. Lower the heat to a gentle simmer and stir to dissolve the sugar. Remove from heat, stir in the brandy and pour the liquid over the apricots. Cover the bowl and let sit at room temperature overnight.
  3. The next day, drain the rice. Combine the milk, cinnamon stick, cloves, cardamom and remaining 1/4 cup sugar in a 3-qt saucepan. Scald the milk over medium heat, stirring to dissolve the sugar. Remove from heat when the bubbles begin to collect around the edge and let steep for 15 minutes. Strain, return to the pan and keep warm over low heat.
  4. Heat the rice in a medium, heavy-bottomed saucepan over medium-high heat. Add about 3/4 cup of the warm milk, stirring constantly until the rice has absorbed most of the liquid. Continue adding milk by the ladlefull and stirring, until the rice is tender to the bite, 15-20 minutes. On the last addition of milk, leave most of the milk unabsorbed. (The mixture shoul be very soupy; you may not need all of the milk.).
  5. Pour the pudding into a 1-quart baking dish. Lay a sheet of plastic wrap directly over the pudding. Chill for at least 2 hours.
  6. Before serving, let the pudding sit at room temperature for 5-10 minutes. Meanwhile, using a slotted spoon, transfer the apricots to a cutting board and roughly chop. Stir them back into the bowl with their juices.
  7. To serve, mix the pudding and portion into 4 small bowls. Top with saffron apricots and juices.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 292.73 Kcal (1226 kJ)
Calories from fat 4.15 Kcal
% Daily Value*
Total Fat 0.46g 1%
Cholesterol 6.13mg 2%
Sodium 140.3mg 6%
Potassium 667.59mg 14%
Total Carbs 55.49g 18%
Sugars 33.24g 133%
Dietary Fiber 1.44g 6%
Protein 11.75g 24%
Vitamin C 0.2mg 0%
Iron 0.5mg 3%
Calcium 382.7mg 38%
Amount Per 100 g
Calories 80.13 Kcal (335 kJ)
Calories from fat 1.14 Kcal
% Daily Value*
Total Fat 0.13g 1%
Cholesterol 1.68mg 2%
Sodium 38.41mg 6%
Potassium 182.74mg 14%
Total Carbs 15.19g 18%
Sugars 9.1g 133%
Dietary Fiber 0.39g 6%
Protein 3.22g 24%
Vitamin C 0.1mg 0%
Iron 0.1mg 3%
Calcium 104.8mg 38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.6
    Points
  • 7
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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