Creamy almond-apricot brown rice pudding

Total Time
20 min
5 min
15 min
This simple fifteen-minute dessert relies on a few common pantry staples and is an excellent way to use up leftover cooked rice. Here, we use dried apricot halves, almond extract, and nutmeg for its flavor, but raisins, vanilla extract, and cinnamon would make delicious alternatives. This rice pudding is best when wonderfully creamy. If it stands too long and gets drier than desired, simply stir in a bit of water until moistened to your taste. The pudding can also be topped with fat-free sour cream that has been sweetened with a touch of your favorite natural zero calorie sugar or sweetener.


Cooked long grain brown rice

2 cup(s), instant variety

Fat free skim milk

1½ cup(s), protein-fortified variety

Dried apricot halves

1½ oz

Fat free half and half creamer

½ cup(s)

Packed brown sugar

2 tsp, or 1 teaspoon packed sucralose–brown sugar blend

Almond extract

¼ tsp

Ground nutmeg

tsp, or to taste


  1. Combine rice, milk, and apricots in a medium saucepan and set over medium-high heat; bring just to a boil. Reduce the heat to medium-low. Cook, covered, stirring, until most of the milk is absorbed, 12 – 15 minutes.
  2. Remove the saucepan from the heat. Stir in the half-and-half, sucralose–brown sugar blend, and almond extract; set aside until the rice pudding is creamy looking, 2 – 3 minutes. Divide the pudding evenly among 4 custard cups and sprinkle with the nutmeg (if using). Serve warm or refrigerate, covered, to serve chilled later. Yields 1/2 cup pudding per serving.