Creamy Apricot Rice Pudding

• 3/4 cup uncooked short grain white rice
• 2 cups milk, divided
• 1/3 cup sugar
• 1/4 teaspoon fine sea salt
• 1 egg
• 1 cup dried apricots, diced
• 1 tablespoon unsalted butter
• 1/2 teaspoon vanilla extract
• 1 orange, zested
• 1/2 teaspoon ground cardamom
• Freshly grated nutmeg, for serving (optional)

Bring 1 1/2 cups water (I preferred to use milk) 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.

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 (if using) and serve. Enjoy!