Baked Rice Pudding With Apricots

• 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

1. Preheat the oven to 300 degrees F.
2. In a covered heavy saucepan, bring the rice,milk, apricots, vanilla scrapings, and lemon zest to simmer over medium heat.
3. 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.
4. Stir the sugar into the cooked rice mixture.
5. Stir in the egg yolks.
6. Pour the rice pudding into a greased baking dish and bake for 20 mintues until slightly browned on the top.
7. Remove from the oven and let cool.
8. Chill until ready to serve.

shortgrain rice, milk, apricot, vanilla bean, freshly grated lemon zest, sugar, egg yolks

Taken from www.food.com/recipe/baked-rice-pudding-with-apricots-141300 (may not work)