Nutritional Info

Nutrition Facts

Serving Size 1 (228g)

Calories 411
Calories from Fat 232 (56%)
Amount Per Serving %DIV
Total Fat 25.7g 40%
Saturated Fat 16.6g 83%
Monounsaturated Fat 8.2g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 96.1mg 32%
Sodium 726mg 32%
Potassium 220.4mg 5%
Total Carbohydrate 15.5g 5%
Dietary Fiber 2g 8%
Sugars 11.5g
Protein 25.1g 50%

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Recipe Description
This dessert is a variation on traditional rice pudding. The fruity apricot coulis adds a healthy, modern twist.
Prep time
15 min
Cook time
30 min
Ready In
45 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  slivered almonds, toasted
3/4 Cup(c)  dried apricots, roughly chopped
3/4 Cup(c)  arborio rice
1 Tablespoon(T)  butter
2 Tablespoon(T)  superfine sugar
4 Cup(c)  whole milk
14 Ounce(oz)  apricots in natural juice, drained


Place the canned apricots in a blender or food processor and puree until smooth. Set to one side. Place the milk and sugar in a saucepan and gently heat, stirring occasionally, until the milk reaches simmering point. Reduce the heat and allow the milk to simmer. Melt the butter in a large saucepan, add the rice and cook, stirring, for 1 to 2 minutes. Add the chopped apricots and cook for 1 to 2 minutes. Add a ladle of the warm milk and cook, stirring continuously, until the liquid is absorbed. Continue adding the milk in the same way until all the milk is used and the rice is tender. This will take about 20 minutes. Stir the pureed apricots into the rice, then spoon into bowls and decorate with toasted almonds.

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Apricot Risotto
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