Apricot Rice Pudding

Name: Apricot Rice Pudding
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters diced dried apricots; 1 liters whole, 2 percent fat, or 1 percent fat milk; 4 egg yolks; 1 teaspoons freshly grated lemon zest; 237 milliliters raw short-grain rice, rinsed in a colander until the water runs clear (recommended: Arborio); 118 milliliters sugar; 0 vanilla bean, split lengthwise; 8 servings Whipped cream, for garnish

This recipe serves 8. One serving contains 1202 calories, 3g of protein, and 119g of fat. Head to the store and pick up apricots, percent fat, lemon zest, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 3 hours and 10 minutes.

Instructions

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.

Ingredients you will need

Rice

Lemon Zest

Egg Yolk

Apricot

Vanilla

Sugar

Milk

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Rice

Wrap