Lemon Rice Pudding with Apricots and Pistachios
Lemon Rice Pudding with Apricots and Pistachios
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Lemon Rice Pudding with Apricots and Pistachios

Preparation
20 MIN
Cooking
45 MIN
Cooling
6 H
Makes
8 to 10 servings
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Ingredients

Rice Pudding

Poached apricots

Preparation

Rice pudding

  1. In a saucepan, bring the milk, sugar, rice, and lemon zest to a gentle boil. Simmer gently, uncovered, for about 40 minutes or until the rice is tender, stirring frequently and scraping the bottom of the pan.
  2. Transfer to a bowl and cover with plastic wrap. Let cool and refrigerate for about 6 hours or until the rice has completely cooled. Fold in the whipped cream. 


Poached Apricots

  1. In a saucepan, bring the water, sugar, lemon juice, and apricots to a boil. Simmer gently for about 3 minutes. Let cool in the syrup and refrigerate until completely chilled. Remove the peel.
  2. In the bottom of each dessert glass, place 1 or 2 apricot halves. Cover with about 125 ml (1/2 cup) of rice pudding. Sprinkle with pistachios.

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