Photo: Apricot Rice Pudding Recipe
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
In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings and lemon zest to a simmer over medium heat. 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. Turn off the heat. Stir the egg yolks into the cooked rice mixture and stir just until thickened, 1 to 2 minutes. Stir in the sugar. Pour the rice pudding into ramekins or dessert cups and let cool. Cover tightly with plastic wrap and refrigerate at least 2 hours or until ready to serve, up to 24 hours. Serve with whipped cream.
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By gsc92861_12649345
Ellabell, 49
on July 14, 2010
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I made this last night. I also added some nutmeg and cinamon plus I doubled the amount of apricots. Be careful cooking as it will stick quickly. The flavor was great but I didn't quite get the rice all the way done. Will make it again with my additions and cook a little longer.
By Jennyliz
Tennessee
on September 25, 2004
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This rice pudding is really good. It's fast and simple to make and the apricots are a fine addition. I think it would be good with dried cherries too! My husband loved his served cold, and I warmed mine up. The whipped cream is a nice little something extra. It's filling and it goes far and makes you feel good. Gale Gand rocks!
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