Pistachio Rice Pudding

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 cups milk (low-fat or whole)
• 1/2 cup sweetened condensed milk
• 1 cup short-grain rice
• 1/2 teaspoon ground cardamom
• 1 teaspoon vanilla extract
• 1/2 cup dried apricot, chopped
• 1 -2 teaspoon lemon zest, minced
• 2 tablespoons heavy cream (opional)
• 1/2 cup pistachios, chopped

Recipe

• 1 in a saucepan, combine milk, condensed milk & rice & bring to boil over medium heat.
• 2 reduce heat to maintain a low simmer & cook, stirring occasionally, for 10 minutes.
• 3 add cardamom, vanilla & 2/3 of the apricots, & cook until rice is tender, stirring occasionally, about 10 minutes.
• 4 stir in zest & cream, if using it.
• 5 garnish with pistachios & the remaining apricots, & serve warm or cold.
• 6 if serving cold, press parchment/baking paper directly onto surface of pudding to prevent a skin from forming, & chill at least 3-4 hours (or overnight if desired).