Pistachio Rice Pudding

Recipe by Sydney Mike
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a saucepan, combine milk, condensed milk & rice & bring to boil over medium heat.
  • Reduce heat to maintain a low simmer & cook, stirring occasionally, for 10 minutes.
  • Add cardamom, vanilla & 2/3 of the apricots, & cook until rice is tender, stirring occasionally, about 10 minutes.
  • Stir in zest & cream, if using it.
  • Garnish with pistachios & the remaining apricots, & serve warm or cold.
  • 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).
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