Lemon and Almond Rice Pudding

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I tasted pudding while simmering, not sweet at all so added 1/4 c powdered sugar. I also only used 1 lemon based on other comments. The pudding turned out not very sweet...kinda pasty or chalky and very firm, almost dry. Maybe I really kept thinking about regular rice pudding. Next time maybe I will omit the lemon and amereto, and maybe substitute sweetened condensed milk for the cream, and add cinnamon and raisins, and make it wetter and sweeter and creamy.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was delicious and a heavenly texture. I didn't have amaretto, so I used Tuaca. I used the zest and juice of ONE lemon. Still had the lemony flavor and it didn't overpower all the others. Cook very low and slow, the timing in the recipe is about right. Very yummy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love lemon while my other half loves rice pudding. When I saw the recipe I just HAD to bring the two together. I altered the recipe by adding only half the lemon (about 1/4 c. No vanilla bean on hand, so I just added about 2 tsp. vanilla extract. Because I used 3 3/4 c, 2% milk I incorporated some heavy cream (about a 1/4c. at the start to offset the fact that I didn't have whole milk. Also, I cooked the recipe down a bit longer since I was using a long grained white rice. I tempered the lemon/amaretto mixture before adding at the end. The pudding turned out perfectly, it was creamy and smooth! The vanilla, amaretto, and lemon compliment eachother VERY nicely. Finally, a rice pudding dessert we BOTH can enjoy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I agree with the other postings--way too lemony. But, I did make it again & used lemon extract & vanilla extract. It was a big hit & it tasted sooo good!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'd have to agree with other postings, the lemon over powered the vanilla bean and amaretto for me. But the consistency and texture of the pudding was wonderful. I would make this again but would cut the amount of lemon in half and add to taste.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I wish I had followed my instincts when I felt like it was just too much lemon. I stopped at two, but that still gave me 1/2 c lemon juice, so I added it all. I really wouldn't make it again. It could be because I used hazelnut liqueur instead of almond liquer, because that's what I had, but I thought the nut flavor would produce somewhat similar results. The flavors just didn't meld -- too bad because I really wanted to like this.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I put half the lemon juice and just a couple pinches of the zest. It came out great! I probably would have liked it with all the lemon but I my fiance wouldn't. I just added the lemon slowly and tested it until it was where I wanted it. Love the fresh vanilla and the toasted almonds...Delicious!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I tried this recipe using key lime juice instead of lemon juice and it turned out great! My husband is a key lime junkie, hence the switch. Also, instead of amaretto or almond flavor, I used 1 cup hazelnut creamer as my last cup of milk (I used fat free milk for the other 3 cups. YUM! Giada is my favorite! ** I did find that the pudding needed to be mixed and babysat the whole cooking time so nothing burnt on the bottom.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I too had a curdled mess the first time, but I think it didn't cook long enough. It was still very thin and the rice was soft but not thoroughly cooked when I added the lemon and it curdled badly. The next time I cooked it much longer than 35 minutes
tll it was really pretty thick & it worked just fine.
Janet
NYC

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Well, I love Giada, and am a fairly accomplished cook. But I know that lemon and dairy don't do well together but it just looked so good...and I really wanted some rice pudding since I haven't had any in years. Beautiful start: but the moment I started adding the lemon juice - disaster! Well I finished it and chilled it anyway. And of course: grainy, curdled and in the trash. If anyone has any tips it would be most appreciated! Thanks.