Creamy and crunchy. Much better than the rice pudding I grew up with!
1 cup cooked long-grain white rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
1/4 cup sugar
1/2 teaspoon ground cardamom
1/2 cup chopped salted pistachios (save some for garnish)
1/2 cup diced dried apricots (save some for garnish)
In a large saucepan, stir together rice and milk. Bring to a boil, turn heat to low and cook, stirring, 5 minutes or just until it starts to thicken.
Turn heat to medium and adde cream, coconut milk, sugar and cardamom. Cook another 6 minutes, stirring, until it thickens. Remove from heat and add pistachios and apricots. Pour into a large glass bowl (or individual bowls) and refrigerate ten minutes, or until it sets up. Garnish with remaining pistachios and apricots. Best served at room temperature. Serves 6.