Lemon Rice Pudding with Apricots and Pistachios
Lemon Rice Pudding with Apricots and Pistachios
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
Instructions
- 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.
Lemon Rice Pudding with Apricots and Pistachios