Apricot Rice Pudding with Almonds

Treat yourself to this delicious and wholesome bowl this weekend using our Apricot Jam and some toasted, slivered almonds

Prep time: 10 minutes
Cooking time: 40-45 mins
Serves: 1

Recipe is great with...

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Nothing but Fruit

Apricot Jam - nothing but fruit

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  • 50g pudding rice
  • 500ml milk
  • 50g ready-to-eat dried apricots, chopped into small pieces
  • 1 tbsp golden caster sugar
  • 250ml cream
  • 8 tbsp of our Apricot Jam
  • 1 tbsp of roasted, slivered almonds
  • 1 bay leaf
  • 1 Jar Folláin Apricot Jam


  1. Put the rice and milk into a medium-sized saucepan, stir and bring to the boil
  2. Reduce the heat immediately or the soya will bubble up and can easily boil over
  3. Half cover the pan with a lid, add the bay leaf, 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
  4. While the rice is cooking, mix together the apricots, sugar and cream
  5. Remove the rice from the heat, leave to cool for 15 minutes, then stir in the apricot mixture
  6. To serve, spoon two tbsp of Folláin Apricot Jam, and scatter the almonds on top