Pistachio Rice Pudding

Sydney Mike's Note:

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!

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 6 cups milk (low-fat or whole)
• 1/2 cup sweetened condensed milk
• 1 cup short-grain rice
• 1/2 teaspoon ground cardamom
• 1 teaspoon vanilla extract
• 1/2 cup dried apricot, chopped
• 1 -2 teaspoon lemon zest, minced
• 2 tablespoons heavy cream (opional)
• 1/2 cup pistachios, chopped

Directions:

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).

Reviews

[weekend cooker]

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.

[Mikekey]

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