Apricot Rice Pudding
Serves: 6
Llewellyn Gorczany
1 January 1970
Based on User reviews:
36
Spice
50
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Dried Apricot (diced)1 cup
SugarDirections:
1
In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings and lemon zest to a simmer over medium heat
2
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
3
Turn off the heat
4
Stir the egg yolks into the cooked rice mixture and stir just until thickened, 1 to 2 minutes
5
Stir in the sugar
6
Pour the rice pudding into ramekins or dessert cups and let cool
7
Cover tightly with plastic wrap and refrigerate at least 2 hours or until ready to serve, up to 24 hours
8
Serve with whipped cream