Ingredients:
Rice Pudding:
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¾ cup of Arborio rice
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4 cups of whole milk
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¼ or to taste of cane sugar
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1 vanilla pod split lengthwise
Apricots:
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6 Apricots, pit removed and cut in half
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¼ cup of cane sugar
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½ lemon juice
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Splash of water
Method:
Apricots:
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In a sauté pan or saucepan, add the apricots, sugar, and lemon juice.
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Cook over low heat and cover. Cook until apricots are cooked through, but still holding their shape.
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Set aside to cool.
Rice Pudding:
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Wash the rice in a mesh sieve under cold water until the water runs clear.
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Add the rice, milk, and sugar to a medium-sized saucepan.
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Cook over low heat for 30- 40 minutes. Stir regularly until the rice is just cooked through.
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If the milk is still too loose, turn up the heat to high and stir constantly until the pudding thickens.
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Remove from heat and allow it to cool slightly to serve hot or refrigerate for at least two hours to serve cold.
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Plate into serving bowls and top with Apricots and syrup.