Pistachio Rice Pudding

• 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

1. In a saucepan, combine milk, condensed milk & rice & bring to boil over medium heat.
2. Reduce heat to maintain a low simmer & cook, stirring occasionally, for 10 minutes.
3. Add cardamom, vanilla & 2/3 of the apricots, & cook until rice is tender, stirring occasionally, about 10 minutes.
4. Stir in zest & cream, if using it.
5. Garnish with pistachios & the remaining apricots, & serve warm or cold.
6. 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).

milk, condensed milk, shortgrain rice, ground cardamom, vanilla, dried apricot, lemon zest, heavy cream, pistachios

Taken from www.food.com/recipe/pistachio-rice-pudding-328043 (may not work)