Apricot-Cranberry Rice

2 Jun

Apricot-Cranberry Rice

I made this to go along with some simple pan-seared chicken the other night and just realized I had forgotten to post it! This rice dish has a sticky, sweet taste due to using apricot jelly along with a hint of toasted sesame seed which reminds me of Asian flavors. Therefore, I recommend serving this as an Asian side dish with chicken, pork, or fish.

For the rice:

2 cups low-sodium chicken or vegetable broth

2 teaspoon minced garlic

1 tsp sesame oil

1 teaspoon salt

1 cup dry rice of your choice

1/2 cup apricot jelly or jam

1/4 cup dry sherry

2 tablespoon dried cranberries

Boil the broth, garlic, oil, and salt in a saucepan; stir in rice and cook according to package directions. In a small saucepan, simmer apricot jelly, sherry, and cranberries about 10 minutes or until it’s a sticky mixture. Once rice is cooked, add the apricot mixture and serve hot.


I rather enjoyed the sweetness of this rice dish opposed to the regular, plain rice. If cranberries aren’t to your liking, any number of dried fruits could be used as well as using another type of jam/jelly. Orange marmalade, perhaps? I slightly adapted this recipe from Cuisine Lite.

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4 Responses to “Apricot-Cranberry Rice”

  1. sharingmemyselfandi June 2, 2012 at 12:52 pm #

    Sounds delish. I’ll have some please. 🙂

  2. Kirsten @ Struggling not Starving June 4, 2012 at 2:39 am #

    Oh yum! I’ve had a craving for Thai food and this looks like it might hit the spot. I think I have all of the ingredients too, besides the Sherry!

    • addalittlesunshine June 4, 2012 at 10:29 am #

      Great! And so many things could be used in place of the sherry.. rice wine vinegar, mirin, or even more cooking stock, they’ll just all produce slightly differing flavors. Hope you enjoy!

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