Apricot Rice Pudding

This apricot rice pudding earns its finishing moment from a broiled brown sugar top, the same caramelized technique used in creme brulee applied to a lighter, dairy-based custard. Sprinkle packed brown sugar over the chilled pudding, slide it under the broiler, and watch it bubble into a thin caramelized shell.

The base is leaner than classic rice pudding: skim milk throughout, egg substitute in place of whole eggs, and no cream. The rice cooks in milk first until the liquid is absorbed, a step that keeps the pudding creamy rather than gummy once baked.

Fresh apricots go in raw and soften as the custard sets in the water bath. The lemon zest is a small detail that does a lot, keeping the flavor from going one-note sweet.

The water bath ensures gentle, even heat so the custard sets without curdling. Don’t skip it.

Kitchen Tips

• Pre-cook the rice fully in the milk before combining with the custard mixture, under-cooked rice won’t soften during the short bake
• The pudding is done when the center barely jiggles when you shake the pan gently
• Chill completely before the brown sugar step; the cold surface helps the sugar caramelize rather than dissolve into the pudding
• Watch the broiler closely after the sugar goes on, it can go from golden to burnt in under a minute

Variations

• Stone fruit swap: Peaches or plums work equally well when apricots aren’t in season
• Plain finish: Skip the broiled topping and serve cold as a straightforward chilled rice pudding