Lemon Almond Rice Pudding
4 cups of whole milk
1/2 cup of Borio Italian Rice found in Fred Meyer
1/2 cup of sugar
pinch of salt
1 vanilla bean
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3 lemons zested
1/2 cup of lemon juice
1/4 cup of Amaretto
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1/2 cup of heavy whipping cream
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Sliced almonds-amount is up to you
Take the first 5 ingredients and add to a pan. With the vanilla bean, make a slit down the middle to scrape the seeds from the inside out so you can add the vanilla bean seeds to the pot. I find that it can be easier to cut the ends of the bean off so they are not in the way of getting the pod all the way open. Once you've scrapped out the vanilla bean seeds, put the vanilla bean pod into the pot as well to get the most flavor out of your little bean. Bring ingredients in the pot to a boil and simmer for 35 min. Stirring occasionally.
Once simmered for the 35 min, take your lemon zest, juice and amaretto add to the milk mixture and cook for another 10 min just above simmer, but do not boil.
After the 10 min, stir in the heavy whipping cream and then put in fridge to chill.
Toast some sliced almonds to use for garnish.
This pudding is yummy hot or cold, but traditionally it is served cold. Try it both ways and enjoy!
Quite the tasty treat! I enjoy making this and it is something the whole family can enjoy after a nice summer meal. I would love your feedback on this dessert once you've had the chance to make it. Stay cool, Stay Fresh, The Classic Chef
