Indulge in the heavenly flavours of this elevated traditional rice pudding recipe infused with the fragrant essence of orange blossom and a stunning apricot compote. This delightful recipe, perfect for suhoor, is made with simple ingredients of rice, milk, sugar, and pistachios. However, it’s the Qamaradeen sauce made with the finest apricot leather and infused with an orange blossom that takes this dish to a whole new level. The smooth and silky texture of the rice pudding, coupled with the sweet tanginess of the apricot compote and the crunch of slivered pistachios, make this dish truly special. Perfect for a cosy and warm evening, this recipe is a must-try for anyone looking for a comforting and heart-warming dessert.
Basic Ingredients for Rice Pudding with Apricot
Long Grain or Basmati Rice: This is a staple grain commonly used in many cuisines, including Asian and Middle Eastern. When cooked, it has a fluffy texture and mild flavour.
Water: This is used for cooking the rice and also helps to create the creamy texture of the pudding.
Salt: A pinch of salt is added to the water to enhance the flavour of the rice.
Milk: Adds creaminess to the pudding and also provides a rich flavour.
Sugar: Sweetens the pudding and balances the flavours.
Orange Blossom Essence (or Vanilla Essence): A fragrant flavouring agent used to enhance the flavour of the pudding.
Slivered Pistachios: A popular nut used in many Middle Eastern desserts for their flavour, texture and beautiful green colour.
Apricot Leathers: A fruit leather made from pureed apricots that adds a fruity sweetness to the pudding.
Sugar: Adds sweetness to the apricot compote.
Cornstarch: A thickening agent used to give the apricot compote a thicker consistency.
- Rinse the rice thoroughly before soaking to remove excess starch and impurities.
- Soak the rice for at least an hour before cooking to ensure even cooking and a creamy texture.
- Use a non-stick pot and stir the rice regularly to prevent sticking.
- Use low heat while cooking the rice to avoid burning it.
- After adding milk, make sure to stir regularly to prevent lumps from forming.
- Store leftover rice pudding in an airtight container in the refrigerator for up to 3 days.
- Reheat the pudding in the microwave or on the stove with a splash of milk to loosen the consistency.
- The Qamaradeen sauce can be stored in the refrigerator for up to a week. Reheat before serving.
Rice Pudding with Apricot
- 1 cup long grain or basmati rice
- 6 cups water
- a pinch of salt
- 4 cups milk
- ½ cup sugar
- 1 tsp orange blossom essence (or 1⁄2 tsp vanilla essence)
- ½ cup slivered pistachio
- 400 g Apricot leathers
- ¼ cup sugar
- 2 cup water
- 1½ tbsp corn starch
- To prepare the rice pudding, first, wash and soak the rice for at least 1 hour. Then, drain and set aside. In a large pot, add water, rice, and salt, and bring it to a boil over high heat. Once it reaches a boil, reduce the heat to low and let it simmer. Stir occasionally to prevent the rice from sticking to the bottom of the pot. Once the liquid has evaporated, add milk and continue to stir on low heat to prevent sticking. When most of the liquid has evaporated, add sugar and orange blossom or vanilla essence. Spoon the mixture into individual cups, filling them 2/3 of the way, and allow them to cool.
- To make the Qamaradeen sauce, cut the Apricot leather into small squares. In a medium-sized pot, add the cut apricot leather, sugar and boiling water, and let it soak for 30 minutes. Use a blender to blend the ingredients until they have a smooth consistency. Dissolve the cornstarch in 2 tbsp of water in a small cup, then pour the mixture into the pot. On medium heat, bring the mixture to a boil and reduce the heat to simmer until the mixture thickens, stirring continuously to prevent sticking. Turn off the heat and stir in the orange blossom. Spoon the Qamaradeen sauce over the rice pudding and let it cool.
- Garnish with slivered pistachios.