- 1 cup arborio rice (1/2 pound)
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/4 cups sugar
- 1/4 cup sweetened condensed milk
- Demerara sugar, apricot preserves and sliced dried Blenheim apricots, for serving
How to make this recipe
Preheat the oven to 325°. Bring a medium saucepan of water to a boil. Stir in the rice and simmer for 5 minutes. Remove from the heat and let stand for 5 minutes. Drain the rice and rinse under cold water, then drain again.
In a 2-quart ovenproof baking dish, mix the rice with the milk, cream and sugar. Bake for about 1 hour and 45 minutes, stirring every 30 minutes, until the rice is tender and the pudding has thickened. Let the pudding cool on a rack for 10 minutes, then fold in the sweetened condensed milk. Serve the rice pudding with demerara sugar, apricot preserves and dried apricots.