Creamy Apricot Rice Pudding - cooking recipe

Ingredients

2/3 cup dried apricots, cut into strips
1 None lemon, zested
1 None orange, zested and juiced
2 1/2 cups 2% milk
1 1/4 cups half-and-half
2 oz short-grain rice
1 tbsp sugar
2 tbsp butter
None None freshly grated nutmeg, to taste

Preparation

Preheat oven to 375\u00b0F. Lightly grease a large baking dish.
Combine apricots, lemon zest, orange zest and orange juice. Set aside for 30 mins to plump.
Meanwhile, bring milk, half-and-half, rice and sugar to a boil. Reduce heat and simmer for 30 mins, stirring frequently, until rice is tender. Transfer to prepared dish and fold in apricot mixture. Dot with butter and sprinkle with nutmeg. Bake for 20-30 mins, or until golden brown.
Serve warm or cold.