There are many ways to make rice pudding: on the stove, baked in the oven or a combination of the two. You can make the custard separate from the rice and combine them after and it can be so many different kinds of custards. The nice thing about a baked one is you can make it the night before to enjoy for a special breakfast the next day. Serve it with a dollop of whipped cream and a sprinkle of cinnamon if you like.

Ingredients

• 3/4 cup raw short-grain rice (such as Arborio), rinsed in a colander until the water runs clear
• 4 cups milk
• 1/4 cup diced dried apricots
• 1/4 vanilla bean, split lengthwise and scraped
• 1/2 teaspoon freshly grated lemon zest
• 1/2 cup sugar
• 4 egg yolks

Directions