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Categories:Viewed: 22 - Published at: 7 years ago
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
Method
- 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.
