Amy Riolo: If you crave creamy desserts, you'll love my cinnamon citrus rice pudding. Let's begin by pouring three-and-a-quarter cup milk into a medium saucepan and turning our heat onto medium high.
Now we'll add a third cup of short grain rice and then we can add in two-thirds cup of sugar, we're just stirring to dissolve everything. Next we'll add in a quarter cup of lemon juice, stir to combine.
And then we can add in our lemon and orange zest. The orange and lemon zests are really wonderful because they contain all of the essential oils. So as our rice pudding simmers, they're going to get all of that delicious citrus flavor.
And to complete the flavor profile, we're going to add in a cinnamon stick and the cinnamon will also slowly release its flavor as the rice pudding cooks.
I'm going to stir everything to combine and then I'm going to turn my heat down to low and I'm going to cover and I'm going to let this simmer for about an hour-and-a-half over very, very low heat, just stirring occasionally and that will make a really creamy, slow-cooked rice pudding.
Now our rice pudding has been cooking for an hour and a half, so I'm going to take it off the fire, remove the cinnamon stick, and serve.
Here's our cinnamon citrus rice pudding. Try adding lemons and oranges into your recipes for added nutritional benefits and flavor. Enjoy!