Apricot Rice Pudding

Name: Apricot Rice Pudding
Ingredients: 1 cup raw short-grain rice, rinsed in a colander until the water runs clear (recommended: Arborio); 4 1/2 cups whole, 2 percent fat, or 1 percent fat milk; 1/4 cup diced dried apricots; 1/4 vanilla bean, split lengthwise; 1/2 teaspoon freshly grated lemon zest; 4 egg yolks; 1/2 cup sugar; Whipped cream, for garnish

8 ingredients

8 steps

Ingredients

1 cup raw short-grain rice, rinsed in a colander until the water runs clear (recommended: Arborio)
4 1/2 cups whole, 2 percent fat, or 1 percent fat milk
1/4 cup diced dried apricots
1/4 vanilla bean, split lengthwise
1/2 teaspoon freshly grated lemon zest
4 egg yolks
1/2 cup sugar
Whipped cream, for garnish

Directions

1

In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings and lemon zest to a simmer over medium heat.
2

Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes.
3

Turn off the heat.
4

Stir the egg yolks into the cooked rice mixture and stir just until thickened, 1 to 2 minutes.
5

Stir in the sugar.
6

Pour the rice pudding into ramekins or dessert cups and let cool.
7

Cover tightly with plastic wrap and refrigerate at least 2 hours or until ready to serve, up to 24 hours.
8

Serve with whipped cream.