1 Video | Photo: Lemon and Almond Rice Pudding Recipe
Ingredients
- 4 cups whole milk
- 1/2 cup Arborio rice or medium-grain white rice
- 1/2 cup sugar
- 1 vanilla bean, seeds removed, pod reserved
- 1/8 teaspoon fine sea salt
- 1/2 cup fresh lemon juice, from about 3 large lemons
- 1/4 cup amaretto liqueur
- 3 large lemons, zested
- 1/2 cup whipping cream
- 1/4 cup sliced almonds, toasted* see Cook's Note
Directions
In a heavy, medium saucepan, combine the milk, rice, sugar, vanilla seeds, vanilla pod, and salt. Bring to a boil over medium heat, stirring frequently. Reduce the heat to medium-low and simmer, stirring occasionally, until the rice is tender, about 35 minutes. In a medium bowl, mix together the lemon juice, amaretto, and lemon zest. Slowly stir the lemon mixture into the rice mixture and cook for 10 minutes longer. Remove the vanilla pod and discard. Stir in the whipping cream (mixture will still be runny but will thicken as it cools). Spoon the rice pudding into bowls. Cover and refrigerate for at least 4 hours.
Sprinkle the chilled rice pudding with sliced almonds and serve.
Notes
Cook's Note: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
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By Duckling28
on February 09, 2013
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This would have been good with either lemon or almond but not both. The final texture of the pudding was grainy and the crunchy slivered almonds were not a nice addition. The nuts also distracted from the lemon taste of the pudding.
By solano
on July 22, 2012
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WAAAY too lemony! I love lemons but this was over the top! I will try it with half the lemon zest and juice next time. Hope its better I really want to like it.
By rachc25_12123571
rome, 72
on July 22, 2012
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I wanted to love this pudding sooo much! But, I couldn't:(. Lemon & Dairy don't do weel together, but I figured I would still try it b/c of my love for lemons! Plus, I love Giada, & almost anything she makes that I have made turns out perfect. This dish, not so much! I don't know if their is a trick to making this & not having the lemon curdle the milk or what, but I followed the recipe to a T!!- It still turned out grainy in the end. I think next time maybe just using the zest instead of the juice would turn out better. If it wasn't for the texture, I would have given this 5 stars b/c the flavor is outstanding!
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