Ingredients for Almond Rice Pudding Arroz Almendrado
- 2 cups water
- 1 cup long grain rice
- zest of 1 orange
- 1/4 teaspoon salt
- 3 cups whole milk
- 1/2 cup sugar
- 1/2 cup blanched slivered almonds, toasted
- 2 egg yolks
- a sprinkle of ground cinnamon
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How to Make Almond Rice Pudding Arroz Almendrado
- 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.
- Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the rice is tender.
- 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.
- 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.
- 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.
- Cook for 2-3 minutes, or until the pudding slightly thickens. Do not boil.
- Remove from heat and transfer to a serving dish or individual bowls. Let cool slightly.
- Serve warm, chilled, or at room temperature, garnished with a sprinkle of ground cinnamon.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
201g
Fat
33g
Carbs
27g
