Food on the Hill: Rice Pudding

This Week’s Recipe:

Rice Pudding
Photo by Sue York/


3  1/3 cups whole milk
1 large orange- zested (use zest only)
1 1/2 lemon -zested (use zest only)
7 Tablespoons long grain rice
1/2 cup plus 1 tablespoons sugar
2 teaspoons vanilla
1/3 cup heavy cream


Photo by Sue York/
Photo by Sue York/

Put everything but the vanilla in a 2 quart non-stick pan and cook on stove top on very low until rice is tender, stir every few minutes, watch the rice carefully so it does not burn.

Refrigerate overnight. If you need to thin it, use a small amount of heavy cream until you get the consistency you want.

*** do not double recipe ***
Rice Pudding
Photo by Sue York/






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