Creamy Apricot Rice Pudding

Name: Creamy Apricot Rice Pudding
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters dried apricots, diced; 1 egg; 1 teaspoons ground cardamom; 473 milliliters milk, divided; 4 servings Freshly grated nutmeg, for serving; 1 orange, zested; 0 teaspoons fine sea salt; 177 milliliters uncooked short grain white rice; 79 milliliters sugar; 1 Tbsp unsalted butter; 1 teaspoons vanilla extract

Creamy Apricot Rice Pudding is a gluten free and vegetarian recipe with 4 servings. This dessert has 348 calories, 8g of protein, and 9g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 55 minutes. If you have nutmeg, sea salt, butter, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Water

Rice

Equipment you will use

Sauce Pan

Frying Pan

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.

Ingredients you will need

Orange Zest