Stove-Top Rice Pudding with Poached Apricots
Rice pudding is one of those love-it-or-hate-it desserts, but for those who enjoy its creamy, warming texture, it’s the ultimate comfort food. A bowl of homemade rice pudding is silky, rich, and delicately spiced, making it a nostalgic treat that never goes out of style.
This version is cooked on the stove, meaning no waiting around for the oven. It’s thick, creamy, and infused with vanilla, cinnamon, and freshly grated nutmeg for a depth of flavour. Instead of jam, we’ve paired it with poached apricots, bringing a gentle sweetness and floral aroma to balance the richness of the pudding.
Using seasonal fruit and high-quality spices makes all the difference. The apricots are poached in a rosemary-infused syrup, creating a fragrant, delicate topping that melts into the pudding. Serve warm for a cozy dessert or chilled for a refreshing summer treat.
Stove-Top Rice Pudding Recipe
Ingredients (Serves 4-6)
750ml whole milk
125g pudding rice
2 tablespoons caster sugar
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
150ml double cream
Method
Pour the milk into a medium saucepan and add the rice, sugar, vanilla, and cinnamon.
Bring to a gentle boil, then reduce the heat and simmer.
Cook for 25 minutes, stirring frequently, until the rice has absorbed most of the milk.
Stir in the double cream, then grate over the nutmeg.
Serve warm or allow to cool before chilling in the fridge.
Poached Apricots Recipe
Ingredients
6 fresh apricots (or other stone fruit)
200g white sugar
500ml water
2 sprigs fresh rosemary
Method
In a large pot, combine the water, sugar, and rosemary. Stir gently.
Heat over medium-low, stirring occasionally, until the sugar fully dissolves.
Cut the apricots in half and remove the stone.
Add the fruit to the syrup and stir gently.
Bring to a gentle simmer and let it cook for 4-5 minutes. Watch carefully to avoid overcooking.
Remove from heat and serve the fruit warm or chilled with the rice pudding.
FAQ’s
Can I use other fruit instead of apricots?
Yes, peaches, plums, nectarines, or cherries all work beautifully in this recipe. Adjust the poaching time depending on the ripeness of the fruit.
What type of rice is best for rice pudding?
Pudding rice is ideal, but Arborio rice or short-grain rice can also be used for a creamy texture.
Can I make this rice pudding in advance?
Yes, rice pudding keeps well in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to loosen the texture.
How can I make this dairy-free?
Use coconut milk or almond milk instead of whole milk and swap the double cream for a plant-based alternative.
Do I need to peel the apricots before poaching?
No, the skins soften beautifully during poaching and add extra colour and flavour to the syrup.
What’s the best way to serve rice pudding?
It’s delicious warm or chilled. For extra indulgence, drizzle with honey, sprinkle with nuts, or serve with a spoonful of thick yogurt.
This creamy stove-top rice pudding with poached apricots is a simple but elegant dessert, full of warm spices and fresh fruit. Whether served as a nostalgic treat or a refined after-dinner option, it’s a timeless classic that’s easy to make and even easier to enjoy.
