Almond Rice Pudding Arroz Almendrado Recipe

Ingredients for Almond Rice Pudding Arroz Almendrado

• 2 cups water
• Long Grain Rice
• Zest of 1 orange
• 1/4 teaspoon salt
• 3 cups whole milk
• 1/2 cup granulated sugar (or to taste)
• Blanched Almond
• 2 large egg yolks
• Ground Cinnamon

How to Make Almond Rice Pudding Arroz Almendrado

1. In a medium saucepan, combine 2 cups water, 1 cup Arborio rice, zest of 1 orange, and 1/4 teaspoon salt. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the rice is tender.
3. Remove from heat and discard the orange zest. Stir in 3 cups whole milk, 1/2 cup sugar, and 1/2 cup toasted slivered almonds.
4. Return the saucepan to low heat and cook uncovered, stirring frequently, for 20-30 minutes, or until the milk is absorbed and the rice pudding is creamy. The cooking time will vary depending on your stove and the type of rice used.
5. In a small bowl, lightly whisk the 2 egg yolks. Temper the yolks by slowly whisking in about 1/2 cup of the warm rice pudding. Then, slowly pour the tempered yolks back into the saucepan, whisking constantly.
6. Cook for 2-3 minutes, or until the pudding slightly thickens. Do not boil.
7. Remove from heat and transfer to a serving dish or individual bowls. Let cool slightly.
8. Serve warm, chilled, or at room temperature, garnished with a sprinkle of ground cinnamon.