Best Lemon And Almond Rice Pudding Recipes

Lemon Rice Pudding image

Provided by Ree Drummond : Food Network

Categories dessert

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 9

1 cup medium-grain white rice
2 cups milk
2 tablespoons heavy cream
1 tablespoon salted butter
Pinch of kosher salt
One 8-ounce can sweetened condensed milk
1 tablespoon vanilla extract
Zest of 1 1/2 lemons plus juice of 1/2 lemon, plus extra lemon zest, for serving
1 large egg, beaten

Steps:

Pour the rice into a medium saucepan (nonstick works well). Add the milk, cream, butter, salt and 2 cups of water and stir to combine. Bring the mixture to a gentle boil over medium-high heat, then cover the pan, reduce the heat to low and simmer, stirring twice as it cooks, until all the liquid is absorbed and the mixture is creamy, 20 to 25 minutes.
Turn off the heat, add the sweetened condensed milk, vanilla and lemon zest and juice and stir. Return to the heat and cook for 5 more minutes, then turn off the heat again. Mix in the egg, stirring constantly.
Let the mixture sit in the pan for an additional couple of minutes, then serve it nice and warm with some grated lemon zest over the top.

Rice & Almond Pudding (Ris a L'amande) image

Provided by Bayhill

Categories Dessert

Time 5h

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup uncooked short-grain white rice
3 1/2 cups milk
1 1/2 cups whipping cream
1/2 teaspoon vanilla extract
3 tablespoons sugar
3/4 cup blanched almond, chopped
1 tablespoon sliced almonds, toasted
1 (16 ounce) can dark sweet cherries
1 tablespoon cornstarch
water
cherry flavored liqueur, if desired

Steps:

In a medium saucepan, combine rice and milk. Cook over medium heat 45 minutes or until rice is tender; set aside to cool.
In a medium bowl, whip cream until stiff; stir in vanilla. Stir whipped cream, sugar and chopped almonds into cooled rice mixture. Spoon into a serving dish. Refrigerate 3 to 4 hours. Sprinkle with toasted almonds.
To make sauce: Heat cherries with juice. Dissolve cornstarch in a little water. Stir into cherries; gently stir over medium heat until thickened. Flavor with liquer, if desired. Serve rice pudding with hot cherry sauce.
Interesting note: It was once traditional in Denmark to include 1 whole almond in the rice pudding. The person who found it would receive the prize-a marzipan pig.