Creamy Apricot Rice Pudding
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 280
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 47
- Dietary Fiber
- 3
- Sugar
- 43
- Protein
- 7
- Cholesterol
- 60
- Sodium
- 217
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
Ingredients
3/4 cup uncooked short grain white rice
2 cups milk, divided
1/3 cup sugar
1/4 teaspoon fine sea salt
1 egg
1 cup dried apricots, diced
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
1 orange, zested
1/2 teaspoon ground cardamom
Freshly grated nutmeg, for serving
Directions
- Bring 1 1/2 cups water to a boil over high heat in a saucepan. Stir in your rice. Then, turn down the heat, cover the pan and let simmer for 20 minutes.
- When the rice is done, put it in a clean saucepan with 1 1/2 cups milk, the sugar and salt. Cook this over medium heat, giving it a stir every once in awhile, until it thickens up and gets creamy, 15 to 20 minutes. Crack your egg into a small bowl and beat it with the remaining 1/2 cup milk. Slowly stir this mixture into the rice. Stir in your diced apricots and cook 2 minutes more. Take off the stove and stir in your butter, vanilla, orange zest, and cardamom. Grate some nutmeg over top.