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Apricot and Almond Rice

Apricot and Almond Rice
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Serves 6| Hands-On Time: | Total Time:



  1. In a medium saucepan, combine 1 ½ cups water, the rice, and ½ teaspoon salt and bring to a boil. Stir once, reduce heat to low, cover, and simmer until the water is absorbed and the rice is tender, 18 minutes.
  2. Sprinkle the rice with the apricots and lemon zest. Remove from heat, cover, and let stand for 5 minutes. Fold in the almonds before serving.
By April, 2011

Nutritional Information

  • Per Serving
  • Calories 160
  • Fat 6g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 242mg
  • Protein 4g
  • Carbohydrate 24g
  • Sugar 9g
  • Fiber 3g
  • Iron 1mg
  • Calcium 44mg
What does this mean? See Nutrition 101 .

Quick Tip

Bowl of white rice
Love fluffy rice? To remove the excess starch that can cause stickiness and clumping, rinse uncooked rice in a sieve or a mesh colander until the water runs clear.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.