Total Time
Prep 15 mins
Cook 20 mins

Here's a recipe from the 2006 William-Sonoma cookbook, 'desserts' & is right up my alley, what with rice combined with these nuts! If serving the pudding cold, the preparation time does not include time needed to chill!

Ingredients Nutrition


  1. In a saucepan, combine milk, condensed milk & rice & bring to boil over medium heat.
  2. Reduce heat to maintain a low simmer & cook, stirring occasionally, for 10 minutes.
  3. Add cardamom, vanilla & 2/3 of the apricots, & cook until rice is tender, stirring occasionally, about 10 minutes.
  4. Stir in zest & cream, if using it.
  5. Garnish with pistachios & the remaining apricots, & serve warm or cold.
  6. If serving cold, press parchment/baking paper directly onto surface of pudding to prevent a skin from forming, & chill at least 3-4 hours (or overnight if desired).
Most Helpful

GREAT pudding. I took Mike Keys advice and some cut cherries to this. Made recipe as posted. We enjoyed the apricots and the cardamom too. Will repeat. Made for PRMR tag.

weekend cooker January 18, 2010

I can't believe this isn't a "baked custard with eggs" rice pudding. Very creamy and I love the cardamom! The apricots and pistachios make this a very elegant dessert out of something so basic. Would be good with dried cranberries or cherries, also. The only change I made was to sub half-and-half for the condensed milk, and add 1/2 cup of Splenda. Made for Fall 2008 PAC

Outta Here October 18, 2008