Posted by: Erica Retrochef | March 4, 2013

Apricot Rice


This recipe dates from 1950, presumably less than a year after Minute Rice was released on the market in 1949.



Apricot Rice. Combine 3/4 cup Minute Rice, dash of salt, 1 No. 2-1/2 can apricot halves (drained), 2 cups water and apricot syrup, 1 teaspoon lemon juice, and 1/4 teaspoon grated lemon rind in a saucepan. Bring to a boil, cover, simmer 5 minutes. Remove from heat and let stand 10 minutes. Add 1 tablespoon butter and cool. Chill slightly. Serve plain or with whipped cream — and discover a new taste thrill! Minute Rice absorbs all the heavenly apricot flavor — a luscious trick no other rice can boast. Serves 6.


I’m always a little wary of Minute Rice, which strikes me as flavorless and uninteresting. At least I’m not spending lots of time and ingredients on it.


There was just about 3/4 cup of juice in the can of apricots, so I added 1-1/4 cups water.


And everything went into the pot to cook.


A few dabs of margarine, and it was ready to cool and chill. Chill slightly.


Since almonds and apricots typically play well together, I added a splash of amaretto to the cream before whipping it. For servings without whipped cream (specifically for the dairy-free child), I sprinkled a little brown sugar, since the apricots were in light syrup instead of heavy and needed a extra sweetness to balance the lemon juice.

Minute Rice did indeed manage to absorb some of the apricot flavor, which was pretty good. And it certainly was quick to prepare (although it took a while to cool and then chill, which was a bit tedious). On the whole, this was decent, although not spectacular.

But now that we’ve got a box of Minute Rice, we can make a lot of the other Minute Rice recipes I have bookmarked… stay tuned!

Found on Google Books in the pages of Life Magazine, February 27, 1950, page 77.



  1. My ex-boyfriends mother used to make something similar to this. She took cooked white rice that was cooled and rinsed, and folded in slightly sweetened whipped cream and orange segments. They were Swedish and I thought it was some kind of wierd European dessert. I actually enjoyed it a lot!

  2. Wow, this Minute Rice is clearly amazing, since no other rice can absorb the flavors of things you’re BOILING with it… okay, whatever. This sounds like one of the recipes my mother would make when she was out of what she really wanted, but as usual, those were the bizarre mixes we usually really liked. ☺

    • Other Minute Rice ads say that only Minute Rice will absorb the colors of whatever liquid you add to it, which is absurd (although since Minute Rice absorbs all the liquid you’re supposed to use, it may do a better job of absorbing colors and/or flavors than rice cooked from scratch).

  3. This is a relative of a dish I used to bring to potlucks. Sort of like ambrosia, but with rice to stretch it out. Mix cold cooked rice with fruit and whipped cream (or Cool Whip). Not all that bad!

    • While it was being made, it did strike me as being somewhere in between rice pudding and ambrosia. However, it definitely lacks the features that can make either of those dishes really excellent.

  4. Oh my. Apricots and Minute Rice? This looks more like a Chopped basket than a recipe (but I guess that’s true of a lot of these retro concoctions),

  5. Call me weirdo, but I think that dish sounds absolutely divine! I almost drooled on my keyboard.

  6. […] Buzz noted when we made Apricot Rice, the idea that no other rice can absorb flavor and color is pretty bizarre. But we’ll forgive […]

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