Pistachio Rice Pudding - cooking recipe

Ingredients

6 cups milk (low-fat or whole)
1/2 cup sweetened condensed milk
1 cup short-grain rice
1/2 teaspoon ground cardamom
1 teaspoon vanilla extract
1/2 cup dried apricot, chopped
1 -2 teaspoon lemon zest, minced
2 tablespoons heavy cream (opional)
1/2 cup pistachios, chopped

Preparation

In a saucepan, combine milk, condensed milk & rice & bring to boil over medium heat.
Reduce heat to maintain a low simmer & cook, stirring occasionally, for 10 minutes.
Add cardamom, vanilla & 2/3 of the apricots, & cook until rice is tender, stirring occasionally, about 10 minutes.
Stir in zest & cream, if using it.
Garnish with pistachios & the remaining apricots, & serve warm or cold.
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).