Lemon Blossom Rice Pudding with Almond Crunch

Ingredients

• short-grain rice3/4 cup
• whole milk3 cups
• sugar1/4 cup
• vanilla extract1 teaspoon
• lemon zest2 teaspoons
• salt1 pinch
• almonds, sliced1/3 cup
• butter1 tablespoon
• ground cinnamon1/4 teaspoon
• whipped cream or yogurt, for serving1/2 cup

Method

1. 1Rinse the rice briefly, then combine it with milk and salt in a saucepan over medium heat.
2. 2Simmer gently, stirring often, until the rice is tender and the mixture begins to thicken, about 25 minutes.
3. 3Stir in the sugar, vanilla, and lemon zest, then cook for 3 to 5 minutes more until creamy.
4. 4In a small skillet, toast the almonds in butter until golden and fragrant, then dust with cinnamon.
5. 5Spoon the pudding into serving bowls and let it stand for a few minutes so it settles into a silky texture.
6. 6Top with the almond crunch and a small dollop of whipped cream or yogurt.
7. 7Serve warm or chilled, depending on your holiday menu.

Tips

• For a looser pudding, add a splash more milk at the end.
• Stir often near the finish so the rice does not stick to the bottom.
• A few extra curls of lemon zest make the dessert feel especially fresh and festive.

Nutrition