Creamy Apricot Rice Pudding with Cardamom
Slow-simmered arborio rice drinks up milk until it turns plush and creamy, then dried apricots and green cardamom fold in for a gently spiced, comforting bowl. It is the sort of pudding that makes the whole kitchen smell like a holiday.
MediumDifficulty10 minPrep45 minCook6 servingsServings340Calories
Steps
- Melt the butter in a heavy saucepan over medium heat and add the rice, stirring for 1 minute to coat the grains.
- Pour in 3 cups of the milk and bring to a gentle simmer, then reduce the heat to low.
- Cook uncovered for 30 minutes, stirring often, until the rice is tender and the milk has thickened.
- Stir in the chopped apricots, sugar, cardamom, cinnamon and salt and cook for 8 more minutes.
- Whisk the egg yolks with the remaining 1 cup milk in a small bowl.
- Ladle a spoonful of the hot rice into the yolk mixture, whisking, then pour it all back into the pan.
- Cook over low heat for 4 to 5 minutes, stirring constantly, until the pudding coats the back of a spoon.
- Remove from the heat, stir in the vanilla, and serve warm or chilled.