Lemon Rice Pudding with Apricots and Pistachios

Instructions

1. 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. 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.