Pistachio Rice Pudding

Name: Pistachio Rice Pudding
Ingredients: 6 cups milk (low-fat or whole); 1/2 cup sweetened condensed milk; 1 cup short-grain rice; 1/2 teaspoon ground cardamom; 1 teaspoon vanilla extract; 1/2 cup dried apricot, chopped; 1 -2 teaspoon lemon zest, minced; 2 tablespoons heavy cream (opional); 1/2 cup pistachios, chopped

9 ingredients

6 steps

Ingredients

6 cups milk (low-fat or whole)
1/2 cup sweetened condensed milk
1 cup short-grain rice
1/2 teaspoon ground cardamom
1 teaspoon vanilla extract
1/2 cup dried apricot, chopped
1 -2 teaspoon lemon zest, minced
2 tablespoons heavy cream (opional)
1/2 cup pistachios, chopped

Directions

1

In a saucepan, combine milk, condensed milk & rice & bring to boil over medium heat.
2

Reduce heat to maintain a low simmer & cook, stirring occasionally, for 10 minutes.
3

Add cardamom, vanilla & 2/3 of the apricots, & cook until rice is tender, stirring occasionally, about 10 minutes.
4

Stir in zest & cream, if using it.
5

Garnish with pistachios & the remaining apricots, & serve warm or cold.
6

If serving cold, press parchment/baking paper directly onto surface of pudding to prevent a skin from forming, & chill at least 3-4 hours (or overnight if desired).