Apricot Brown Rice Pudding


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Apricot Brown Rice Pudding recipe by Barefeet In The Kitchen

As much as my boys love oatmeal, they love hot rice cereal almost as much.  Tender brown rice with sweet apricots and honey simmered in milk is a breakfast that I would happily eat every week. The apricots add a great deal of sweetness to this dish that balances the heartier brown rice nicely.

I try to make rice cereal with brown rice when possible. (I typically cook the rice the night before and then store it in the fridge until I need it.) I’ve made this with Jasmine rice as well and it is sweeter, with a softer texture. It definitely tastes more like a dessert that way.

Apricot Brown Rice Pudding recipe by Barefeet In The Kitchen

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Apricot Brown Rice Pudding

Servings: 3 servings


  • 3 cups cooked brown rice white rice can also be used
  • 1 1/4 cups milk
  • 3 tablespoons honey plus more for topping if desired
  • pinch of kosher salt
  • 15 dried apricot halves chopped small, about ¾ cup worth
  • Optional: sliced almonds for topping


  • Combine all ingredients in a medium saucepan and bring to a boil. Reduce heat to medium low and simmer, stirring frequently, until the milk is mostly absorbed and the rice mixture has thickened. This should take about 5-6 minutes. Divide mixture into bowls and top with almonds and an additional drizzle of honey, if desired. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Anne@FromMySweetHeart says

    Coming by because I saw this on Google + and had to take a closer look! I LOVE rice pudding, and I love brown rice…I love the chewier texture. This must be fabulous…milk, honey, apricots! And warm for breakfast? What a way to start the day. Your pictures are beautiful, too! : )