Ingredients
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3/4 cup short-grain rice, rinse till clear (Arborio)
4 cups milk
1/4 cup diced dried apricot
1/4 vanilla bean, split lengthwise & scraped
1/2 teaspoon freshly grated lemon zest
1/2 cup sugar
4 egg yolks
Preparation
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Preheat the oven to 300 degrees F.
In a covered heavy saucepan, bring the rice,milk, apricots, vanilla scrapings, and lemon zest to simmer over medium heat.
Immediately reduce the heat to as low as possible, cover tightly, & simmer gently; stirring occasionally, until the rice is very tender, 20-25 minutes & turn off.
Stir the sugar into the cooked rice mixture.
Stir in the egg yolks.
Pour the rice pudding into a greased baking dish and bake for 20 mintues until slightly browned on the top.
Remove from the oven and let cool.
Chill until ready to serve.
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