Lemon and Almond Rice Pudding

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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.

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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.

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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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The lemon flavor is overpowering. Giada mentions the lemon juice can curdle the milk & rice mixture-well it did. The final product was grainy(curdled & way too lemony. If I ever make again I will leave the lemon zest & juice out.Very disappointing- I wanted to love it!

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Great! Loved it and my husband are rice pudding growing up and has named this one his absolute fav

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Absolutely loved it! My husband and 4 kids gobbled it up!

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An outstanding recipe, so very delicious. Used 2 teaspoons of vanilla extract instead of vanilla bean, and used the zest and juice of one large lemon. 3 lemons would have been overpowering. Many reviewers commented that theirs was gritty and that the milk didn't reduce into the rice. If you don't cover the pan, and cook for the entire 45 minutes, it will turn out perfect like mine did. The amaretto and lemon mixture needs to be warm when added to the rice mixture and don't continue to cook it when the cream is added and mixed in thoroughly. This rice pudding is excellent warm too. I will be making this again, it is absolutely the best rice pudding I have ever tasted.

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Initially had a slightly gritty texture. Turns out it was just due to my impatience. You need to let the pudding chill the complete four hours and probably more.
I replaced the vanilla bean with 2 tsp of vanilla extract and a half tsp of almond extract. Added the juice and zest of only one lemon. Omitted the amaretto all together. Flavor was excellent. Following morning added blueberries and granola. Fantastic.

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Very delicious with a good mix of tasty ingredients. This was my first time making rice pudding and I'm very happy with the results !

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I tried making this recipe twice. both times it was gritty; will not try again, it looked really good though ;-(