Description
A delightful dessert that combines creamy rice pudding with the sweet, fruity flavor of apricots and the nutty crunch of almonds, perfect for family gatherings or cozy nights.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups whole milk
- 1 cup dried apricots, chopped
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup sliced almonds, toasted
Instructions
- Chop the dried apricots into small pieces.
- In your crockpot, combine the Arborio rice, chopped dried apricots, sliced almonds, whole milk, sugar, ground cinnamon, vanilla extract, and salt. Stir well.
- Cover the crockpot and set it to low heat. Cook for about 4 to 6 hours, stirring occasionally.
- Once cooked, stir gently and serve warm, topped with toasted almonds.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in the microwave or stovetop, adding a splash of milk.
- For a vegan version, ensure all ingredients are plant-based.
- Consider adding spices like nutmeg or cardamom for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Crockpot, Apricot, Almond, Rice Pudding, Dessert