Ingredient: pistachios, slivered

Chances are good, you’ve tried rice pudding at least once. That’s because humans have been eating the dish for thousands of years across the world.

Today, rice pudding is considered a humble dessert …. a simple mixture of rice with milk, sugar and spices. But for centuries, rice pudding held a place of distinction in the royal courts of Europe. Because rice did not grew well in the European continent, it had to be imported from Asia along the Silk Road or by water. The extensive trade routes made rice an expensive commodity that only the rich could afford. As the world seemingly grew smaller through the effects of globalization, the import of rice became affordable and common.

Many early rice puddings did not resemble the sweet dessert we think of today. This sweetened version didn’t arrive until the 15th century. Usually rice pudding is sweetened with white or brown sugar, honey or dried fruit, but you can also use maple syrup, jam, date sugar or fruit juice concentrate.

Different varieties of rice lend their own tastes and aromas. I opt for Arborio, which makes the pudding creamy even when I use low fat milk or non-fat milk. Fruit, whether fresh, dried or candied is the puddings perfect partner. Today, rice pudding is considered an easy and versatile dessert which many of us associate with our childhood.

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Baked Apricot Rice Pudding

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Course

dessert

Cuisine

American, European

Keyword

baked apricot rice pudding

Servings

MetricUS Imperial

Ingredients

• 3 egg whites
• 1 egg
• 1 1/2 cups fat-free milk
• 1/4 cup sugar
• 1 tsp vanilla
• 2/3 cup cooked Arborio rice
• 2 Tbsp snipped, dried apricots
• 1/4 tsp ground cardamom
• 1/4 tsp orange zest
• 1 Tbsp slivered dried apricots
• 50 gm pistachios, slivered

Course dessert Cuisine American, European Keyword baked apricot rice pudding Servings MetricUS Imperial Ingredients 3 egg whites 1 egg 1 1/2 cups fat-free milk 1/4 cup sugar 1 tsp vanilla 2/3 cup cooked Arborio rice 2 Tbsp snipped, dried apricots 1/4 tsp ground cardamom 1/4 tsp orange zest 1 Tbsp slivered dried apricots 50 gm pistachios, slivered

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 325 F.
2. In a bowl, combine egg whites, egg, milk, sugar & vanilla. Beat until combined but not foamy. Stir in cooked rice, snipped apricots, cardamom & orange zest.
3. Place 4 custard cups in a rectangular baking dish. Divide rice mixture among dishes, Place baking dish on an oven rack. Pour boiling water into the baking dish around custard cups to a depth of 1-inch.
4. Bake, uncovered, for 40 minutes or until just set, stirring after 20 minutes. Serve warm or chilled. Garnish with slivered apricots & pistachios.