Ingredients Jump to Instructions ↓

  1. 3/4 cup uncooked short grain white rice

  2. 2 cups milk, divided

  3. 1/3 cup sugar

  4. 1/4 teaspoon fine sea salt

  5. 1 egg

  6. 1 cup dried apricots, diced

  7. 1 tablespoon unsalted butter

  8. 1/2 teaspoon vanilla extract

  9. 1 orange, zested

  10. 1/2 teaspoon ground cardamom

  11. Freshly grated nutmeg, for serving

Instructions Jump to Ingredients ↑

  1. Bring 1 1/2 cups water to a boil over high heat in a saucepan. Stir in your rice. Then, turn down the heat, cover the pan and let simmer for 20 minutes.

  2. When the rice is done, put it in a clean saucepan with 1 1/2 cups milk, the sugar and salt. Cook this over medium heat, giving it a stir every once in awhile, until it thickens up and gets creamy, 15 to 20 minutes. Crack your egg into a small bowl and beat it with the remaining 1/2 cup milk. Slowly stir this mixture into the rice. Stir in your diced apricots and cook 2 minutes more. Take off the stove and stir in your butter, vanilla, orange zest, and cardamom. Grate some nutmeg over top.


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