In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat. Stir the egg yolks into the cooked rice mixture and stir just until thickened, 1 to 2 minutes. Stir in the sugar. Pour the rice pudding into ramekins or dessert cups and let cool. Cover tightly with plastic wrap and refrigerate at least 2 hours or until ready to serve, up to 24 hours. Serve with whipped cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	278.67 Kcal (1167 kJ)
Calories from fat	37.91 Kcal
		% Daily Value*
Total Fat	4.21g	6%
Cholesterol	117.14mg	39%
Sodium	143.18mg	6%
Potassium	482.62mg	10%
Total Carbs	46.42g	15%
Sugars	21.85g	87%
Dietary Fiber	1.61g	6%
Protein	11.84g	24%
Vitamin C	1.9mg	3%
Iron	1.1mg	6%
Calcium	254.6mg	25%

Amount Per 100 g
Calories	108.88 Kcal (456 kJ)
Calories from fat	14.81 Kcal
		% Daily Value*
Total Fat	1.65g	6%
Cholesterol	45.77mg	39%
Sodium	55.94mg	6%
Potassium	188.56mg	10%
Total Carbs	18.14g	15%
Sugars	8.54g	87%
Dietary Fiber	0.63g	6%
Protein	4.63g	24%
Vitamin C	0.7mg	3%
Iron	0.4mg	6%
Calcium	99.5mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

5.6

Points
7

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium

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