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.
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.
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.
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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.