Lemon and Almond Rice Pudding

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Followed the recipe; but, as others suggested, reduced lemon juice to 1/3 cup, which was still a bit too much. The final product was a too stiff after chilling and it was a bit gritty. My husband liked it but this was disappointing and I won't make it again.

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WOW!! This is something I'd like to have everyday!! It was my first time making rice pudding and I'm so glad I tried this recipe...it's to die for!! Thank you, thank you, thank you!!!!!

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I made the mistake of not tempering the lemon, which from reading, I believe is the cause for it having a slightly curdled texture -- but despite this, still incredible! The toasted almonds and the unique flavor made for a fresh and satisfying dessert! Love Giada's show; she is so bright, like sunshine, and fun to spend time learning from! :

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OH MY!! I could not wait the 4 hours to taste this, and boy it was fabulous warm!! I was out of whipping cream, so just excluded that and it came out wonderful. I also added golden raisins to the lemon/amaretto mixture and let that sit about 15 minutes then added it into the pudding. I also cut the lemon juice down by half, but used the called for amount of Amaretto. I grated a small bit of fresh nutmeg onto the top of mine, after chilling and will keep this slightly revised version on hand! :

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My husband is an avid rice pudding fan. I try to make a different one each time. I did vary this recipe based on the comments below. I used 2 tsp pure vanilla extract in lieu of the vanilla bean, and the zest from 2 lemons. I used 1/3 cp lemon juice because it seemed 1/2 cp was excessive. For our tastes the 1/3 cp was perfect. Next time I'll go for the vanilla bean. Rice pudding is a comfort food but this one has the added surprise of having a light side...something for the summertime. I had no problems with it thickening. Do temper the lemon juice mixture into your pudding or it might curdle. That being said this recipe is a keeper.

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The recipe says 1/2 cup of lemon juice but three lemons does seem like a lot. Also, 1/2 cup of rice to 4 cups of milk...?? seems like more rice would be needed to get to the correct texture. Arb. rice is large but still seems like the ratio is off.

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This was delicious and Giada DID use the zest and juice of ALL 3 lemons!! ( I just watched the episode I would definately make this again!!

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FANTASTIC!!! I am printing this recipe again a year later to make my father for father's day as a surprise since it takes some work. i made it last year for his birthday and both my parents raved about it. it came out amazing. giada is my go to girl! healthy, natural foods that are simple yet taste incredible. however i wouldn't have called this easy to make. it was definetly an art to make, while well worth it. risotto itself of any type is an art, therefore im guessing the poor ratings may be from people who are not patient with their risotto. and adding a real vanilla bean is key-- such a profound flavor. GO GIADA!

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This was a huge disappointment. I reduced the lemons as other reviewers recommended. However, in the end this was just too rich, with an odd flavor. The first spoonful or two were good, but for the most part, the dessert was thrown out. I will not make this again.

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I made this with only one lemon because 3 just sounded like it was too much, and even one lemon made it curdle. Can anyone tell me why this happened? Was it too hot? It said to cook it for 10 minutes after adding the lemon. Any ideas? I read that another person had this problem too in the reviews.