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Lemon Rice Pudding



Lemon Rice Pudding
In my family, dessert is simply the favorite course. Something sweet while sitting in front of the fire is the perfect way to cap off an otherwise perfect meal. This is a simple recipe, but is absolutely delicious after a heavy meal, especially if accompanied by hot coffee or even a tiny glass of Chambord. This is modified from a recipe in gourmet Magazine.
Ingredients:

1 quart whole milk
½ cup Arborio rice
1 cinnamon stick
1 lemon
1/3 cup sugar
½ cup heavy cream

Preparation:
In a heavy saucepan, bring the milk and the cinnamon stick to a simmer.
Stir in the rice and bring to a boil. Reduce the heat and simmer for about 30 minutes over very low heat, stirring occasionally.
Using a vegetable peeler, remove the zest from the lemon in strips. Chop the zest very fine.
Remove the cinnamon stick and add the lemon zest and sugar. Continue to simmer for another 45 minutes, or until the mixture has become very thick and creamy.
Add the heavy cream, if desired, to adjust the consistency of the pudding. Serve warm.


Directions:
In my family, dessert is simply the favorite course. Something sweet while sitting in front of the fire is the perfect way to cap off an otherwise perfect meal. This is a simple recipe, but is absolutely delicious after a heavy meal, especially if accompanied by hot coffee or even a tiny glass of Chambord. This is modified from a recipe in gourmet Magazine.

Products suggested for this recipe:



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