Rice Pudding with Apricot Preserves

1. 1

   Preheat the oven to 325.

2. 2

   Bring a medium saucepan of water to a boil.

3. 3

   Stir in the rice and simmer for 5 minutes.

4. 4

   Remove from the heat and let stand for 5 minutes.

5. 5

   Drain the rice and rinse under cold water, then drain again.

6. 6

   In a 2-quart ovenproof baking dish, mix the rice with the milk, cream and sugar.

7. 7

   Bake for about 1 hour and 45 minutes, stirring every 30 minutes, until the rice is tender and the pudding has thickened.

8. 8

   Let the pudding cool on a rack for 10 minutes, then fold in the sweetened condensed milk.

9. 9

   Serve the rice pudding with demerara sugar, apricot preserves and dried apricots.

* Per serving · 4 servings · Values may vary.

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