Lemon and Almond Rice Pudding

1. 1

   In a heavy, medium saucepan, combine the milk, rice, sugar, vanilla seeds, vanilla pod, and salt.

2. 2

   Bring to a boil over medium heat, stirring frequently.

3. 3

   Reduce the heat to medium-low and simmer, stirring occasionally, until the rice is tender, about 35 minutes.

4. 4

   In a medium bowl, mix together the lemon juice, amaretto, and lemon zest.

5. 5

   Slowly stir the lemon mixture into the rice mixture and cook for 10 minutes longer.

6. 6

   Remove the vanilla pod and discard.

7. 7

   Stir in the whipping cream (mixture will still be runny but will thicken as it cools).

8. 8

   Spoon the rice pudding into bowls.

9. 9

   Cover and refrigerate for at least 4 hours.

10. 10

    Sprinkle the chilled rice pudding with sliced almonds and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.