Name: Lemon Rice Pudding with Apricots and Pistachios
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 to 10 servings
Ingredients: 6 cups (1.5 litres) milk; 1 cup (250 ml) sugar; 3/4 cup (180 ml) Arborio rice; Grated zest of 1 lemon; 1/2 cup (125 ml) 35% cream, whipped; 1 1/2 cups (375 ml) water; 1 1/2 cups (375 ml) sugar; Juice of 1 lemon; 10 apricots, halved and pitted; 1/3 cup (75 ml) chopped unsalted pistachios

Preparation

Rice pudding
- 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.  
Poached Apricots
- 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.

Lemon Rice Pudding with Apricots and Pistachios

Categories

Ingredients

Rice Pudding

Poached apricots

Preparation

Rice pudding

Poached Apricots

Personal Note