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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Here's a recipe from the 2006 William-Sonoma cookbook, 'desserts' & is right up my alley, what with rice combined with these nuts! If serving the pudding cold, the preparation time does not include time needed to chill! Ingredients:
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 |
Directions:
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).
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