Baked Rice Pudding with Apricots
- 3/4 cup raw short-grain rice (such as Arborio), rinsed in a colander until the water runs clear
- 4 cups milk
- 1/4 cup diced dried apricots
- 1/4 vanilla bean, split lengthwise and scraped
- 1/2 teaspoon freshly grated lemon zest
- 1/2 cup sugar
- 4 egg yolks
- Preheat the oven to 300 degrees F.
- In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings, and lemon zest to a simmer over medium heat.
- Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes.
- Turn off the heat.
- 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 minutes until slightly browned on the top.
- Remove from the oven and let cool.
- Chill until ready to serve.
shortgrain rice, milk, apricots, vanilla bean, freshly grated lemon zest, sugar, egg yolks
Taken from www.foodnetwork.com/recipes/baked-rice-pudding-with-apricots-recipe.html (may not work)