Baked Apricot Pudding

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This baked apricot pudding recipe is a perfect dessert idea the whole family will enjoy! This sweet treat is full of flavour and delicious ingredients.

Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 2 cup SunRice White Medium Grain Rice (cooked)

  • 3 Eggs (lightly beaten)

  • 1 cup Caster Sugar

  • 1 tsp Vanilla Essence

  • 1 cup Milk

  • 410 g Canned Halved Apricots (halved)

  • ½ tsp Cinnamon (to sprinkle over the top)


Calrose rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.








Photo of Baked Apricot Pudding


  • To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  • Preheat oven to 180C.

  • Grease a 6 cup baking dish.

  • Place eggs, sugar and vanilla into a bowl. Whisk until combined. Add rice and milk and pour into baking dish.

  • Place dish into a baking pan with enough boiling water to come 1/2 way up the sides.

  • Bake for 20 minutes. Remove from oven and top with sliced fruit. Sprinkle with sugar.

  • Reduce oven to 150 degrees C and bake or another 20-25 minutes or until set.

  • Serve warm with cream if desired.

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