Pistachio Rice Pudding PRINT
|5||cups low-fat milk|
|½||cup sweetened condensed milk|
|1||cup short-grain rice|
|½||tsp ground cardamom|
|1||tsp vanilla extract|
|½||cup dried apricots, chopped|
|Grated zest of ½ lemon|
|2||Tbsp heavy cream (optional)|
|½||cup pistachios, chopped|
Combine milk, condensed milk, and rice in a saucepan and bring to a boil over medium heat. Reduce heat to maintain a low simmer and cook, stirring occasionally, for 10 minutes. Add cardamom, vanilla and 2/3 of apricots and cook until rice is tender, stirring occasionally, about 10 min. Stir in lemon zest and cream, if using.
Serve warm or cold, garnished with pistachios and remaining apricots. To serve cold, press parchment paper directly onto surface to prevent a skin from forming and chill for at least 3 – 4 hours or up to 24 hours. The pudding will thickin on cooling.