Pistachio Rice Pudding

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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!

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Steps

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In a saucepan , combine milk , condensed milk & rice & bring to boil over medium heat.

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Reduce heat to maintain a low simmer & cook , stirring occasionally , for 10 minutes.

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Add cardamom , vanilla & 2 / 3 of the apricots , & cook until rice is tender , stirring occasionally , about 10 minutes.

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Stir in zest & cream , if using it.

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Garnish with pistachios & the remaining apricots , & serve warm or cold.

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If serving cold , press parchment / baking paper directly onto surface of pudding to prevent a skin from forming , & chill at least 3-4 hours.

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Ingredients

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milk, sweetened condensed milk, short-grain rice, ground cardamom, vanilla extract, dried apricot, lemon zest, heavy cream, pistachios