Creamy Citrus Rice Pudding

I am currently having a culinary love affair with lemons! Years ago, I was color analyzed and was told that yellow is my color, so maybe that explains some of it. If I lived in a warmer climate, I would have 2 or 3 lemon trees in my backyard. I would have fresh squeezed lemonade under my garden arbor while I leisurely read Emily Dickenson poems. Okay…I am meandering off my culinary path into dream world,  sorry!

I do not like extremely sweet things, so this light and lemony dessert fits my palette beautifully. Most rice puddings are typically made with long grain rice, however, I made this one with arborio, a short grain rice that has more starch in it. This type of rice  is most often used to give the creamy texture to a savory risotto.

Place milk, sugar and rice in a heavy bottomed sauce pan and bring to simmer, stirring frequently until rice is tender. (about 25-30 minutes)

Add citrus zest and stir well.

Remove from heat. Transfer to bowl and place in fridge until cool. Add 1-2 cartons of lemon yogurt and serve with slice of lemon or orange. This is a lovely dessert to serve in pretty goblets. It would go perfect at a ladies luncheon, garnished with some mint leaves and tiny slices of orange.

Creamy Citrus Rice Pudding

1/2  cup arborio rice
3 cups milk
2 Tbsp. sugar
1 t.  zest of  lemon and orange
1 carton lemon yogurt (may want to add 2 cartons, if you want it creamier)

In a 2 quart, heavy bottomed pot, mix together the arborio rice, milk, and sugar. Bring to a simmer.  Stir frequently to keep the rice from sticking to the bottom of the pot and be careful not to let the milk boil over. Cook until the rice is tender, about 30 minutes. When the rice is done, mix in the citrus zest. Turn the heat off and allow to cool. The rice pudding with thicken a lot as it cools. When cool, add yogurt.