Baked Rice Pudding With Apricots |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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The nice thing about baked rice pudding is that you can make it the night before to enjoy for a special breakfast the next day. Serve it with a dollop of whipped cream & a sprinkle of cinnamon if you like. Ingredients:
3/4 cup short-grain rice, rinse till clear (arborio) |
4 cups milk |
1/4 cup diced dried apricot |
1/4 vanilla bean, split lengthwise & scraped |
1/2 teaspoon freshly grated lemon zest |
1/2 cup sugar |
4 egg yolks |
Directions:
1. Preheat the oven to 300 degrees F.
2. In a covered heavy saucepan, bring the rice,milk, apricots, vanilla scrapings, and lemon zest to simmer over medium heat.
3. Immediately reduce the heat to as low as possible, cover tightly, & simmer gently; stirring occasionally, until the rice is very tender, 20-25 minutes & turn off.
4. Stir the sugar into the cooked rice mixture.
5. Stir in the egg yolks.
6. Pour the rice pudding into a greased baking dish and bake for 20 mintues until slightly browned on the top.
7. Remove from the oven and let cool.
8. Chill until ready to serve.
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