Cardamom and Apricot Rice Pudding

A blend of Scandinavian and Mediterranean flavors, this rice pudding is delicious warm and even better cold, as the flavors have time to meld. Brown rice may be used, but will result in a chewier texture.

Serves 4 – 6
Sodium: Under 60mg per 1/2 cup serving


  • 1 cup medium-grain white or brown rice
  • 1 1/2 cups water
  • 5 green cardamom pods, opened
  • 1/2 vanilla bean pod
  • 1 1/2 – 2 cups whole milk
  • 1/4 cup sugar
  • 4 – 5 apricots, chopped
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted, toasted pistachios, chopped


  1. Combine rice, water, and cardamom in large saucepan and
    bring to simmer over medium-high heat. Continue to simmer,
    stirring occasionally, for 15 minutes.
  2. Scrape the inside of the vanilla bean pod and stir pod and
    scrapings into rice along with milk and sugar. Reduce heat to
    medium and continue cooking, stirring frequently until rice is
    soft, about 15 – 20 minutes, adding more milk if necessary.
  3. Stir in apricots and vanilla extract. Allow to sit for 10 minutes
    to absorb the remaining liquid. Discard vanilla bean pod and
    cardamom shells. Can be served warm or cold. May top with
    toasted pistachios.