Whipped Rice Pudding

The best recipes are often born out of necessity - in my case, it was absolutely necessary that I have something sweet without having to brave the cold, rainy night.

And so, after a brief glance through my pantry, I decided to make rice pudding. I had never made it before, but it turned out sweet and decadent, but still rather light thanks to the whipped cream folded in at the end. Fair warning, this makes a lot of pudding. Keep it in the fridge for whenever the urge for something sweet calls!

Combine one cup of rice with a cup each of water and milk. Cook covered on medium until the liquid is absorbed, about twenty minutes. Add 1tbsp butter, 2tbsp apricot preserves (or any flavor jam or preserve you'd like), and 1/2c heavy cream. Stir well to combine, then let the mixture cool to room temperature.

Meanwhile, beat 1/2c heavy cream until it just begins to thicken. Add 3tbsp sugar and continue beating till it forms stiff peaks. Chill in the fridge until ready to use.

When the rice mixture has cooled, transfer to a large bowl and slowly fold in the whipped cream. This pudding can be served at room temperature, or chilled and eaten later.