Creamy rice with double apricots

Creamy rice with double apricots

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Ready in 2 hours


Serves 4
Proof that you can make a simple dairy-free pudding for all the family to enjoy!

Nutrition and extra info

  • Dairy-free

Nutrition: per serving

  • kcal280
  • fat15g
  • saturates1g
  • carbs30g
  • sugars6g
  • fibre2g
  • protein8g
  • salt0.31g
Save to My Good Food
Please sign in or register to save recipes.


  • 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



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 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



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 1 tbsp shelled pistachio nuts, chopped


  1. 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.

  2. While the rice is cooking, mix together the apricots, sugar and single cream alternative.

  3. 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).

  4. To serve, spoon two tbsp of apricot compote or 1 tbsp of conserve on top of each dessert and scatter the pistachios on top.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
19th Jan, 2013
I made this for my grandson who is allergic to dairy. The 1. time with soya milk, the next time with almond milk. Both worked well but I used a lot more milk then suggested as it would have been too thick. Everyone really enjoyed it.
31st Aug, 2012
I used coconut milk as dont like soya milk, was great!
31st Jul, 2009
Very creamy and sweet, now a favourite for my friend who can't have dairy!
12th Feb, 2009
this was very tasty and a good dairy free alternative but i had to add more milk than was stated as the rice pudding was too thick.
16th Nov, 2017
Could anyone tell me if you can freeze the rice pots once made up? I have a dairy allergy, but all the rest of the family are having an full dairy trifle for Christmas lunch dessert. Hence I'm looking an equally tasty dessert for me.
goodfoodteam's picture
20th Nov, 2017
Thanks for your question. We think this dish is better if not frozen but if well sealed, you could freeze for up to a month with pretty good results. Defrost in the fridge overnight. Add the apricot conserve and pistachios before serving.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?