Lemon and Almond Rice Pudding

Ingredients

• 0.3 cup almonds sliced
• 0.3 cup amaretto 
• 0.5 cup arborio rice medium-grain white
• 0.5 cup juice of lemon fresh
• 3 large lemon zest 
• 0.1 teaspoon sea salt fine
• 0.5 cup sugar 
• 1  vanilla pod seeds removed, pod reserved
• 0.5 cup whipping cream 
• 4 cups milk whole

Equipment

• bowl
• sauce pan

Directions

1. Watch how to make this recipe.
2. 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.
3. 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.
4. Sprinkle the chilled rice pudding with sliced almonds and serve.