Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 200 g apricot (s), dried
- 1 organic lemon (s)
- 1.4 liters milk
- 250 g rice puddin
- 3 tablespoon sugar
- 50 g flaked almonds
- cinnamon sugar
Print Recipe
Pin Recipe Instructions
- Quarter the dried apricots. Wash the lemon with hot water and rub the peel.
- Rinse a saucepan with cold water (this will prevent the milk from burning so quickly). Bring the milk with rice, sugar, lemon zest and apricots to a boil. Cover the rice pudding and let it soak over low heat for approx. 15-20 minutes.
- Toast the almond flakes in a pan without fat. Garnish the rice pudding with it and serve.
- Sprinkle with cinnamon and sugar as needed.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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