Rice Pudding

Ingredients:

• 3/4 cup short or medium grain rice

• 6 cups soy milk (or whole milk)

• 1/2 cup sugar

• 1 tsp cinnamon

• 1 tsp cardamon

• 1 tsp almond extract

• 1/8 tsp grated nutmeg

• freshly grated zest of 1 orange

• slivered almonds for serving

1. Pour milk into a medium-sized saucepan and heat on low heat until it reaches boiling point.

2. Add rice, sugar, cinnamon, cardamon, nutmeg, almond extract and orange zest to milk. Lower heat to simmer for 50 minutes to 1 hour.

3. Serve warm or refrigerate and serve cold with slivered almonds and a pinch of grated nutmeg.

Servings: about 8 to 10.

Notes&Tips:

• I was never a fan of rice pudding when growing up, but I tasted a version similar to this recipe about 12 years ago and became a fan.

• I love using orange zest in my desserts and baked goods. So much so, that I have a tendency to store zest in the freezer for when I have no orange in my fridge.

• Over the years, experimenting with different types of rice, I found short grain to work best.

• This dessert is not too sweet, but the milk makes it rich.