Apricot Rice Pudding

1. 1

   In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings and lemon zest to a simmer over medium heat.

2. 2

   Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes.

3. 3

   Turn off the heat.

4. 4

   Stir the egg yolks into the cooked rice mixture and stir just until thickened, 1 to 2 minutes.

5. 5

   Stir in the sugar.

6. 6

   Pour the rice pudding into ramekins or dessert cups and let cool.

7. 7

   Cover tightly with plastic wrap and refrigerate at least 2 hours or until ready to serve, up to 24 hours.

8. 8

   Serve with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.