Pistachio Rice Pudding

1. 1

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

2. 2

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

3. 3

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

4. 4

   Stir in zest & cream, if using it.

5. 5

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

6. 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).

No additional tips available.