This creamy rice pudding is cooked with a walnut milk and flavored with a hint of lemon. Walnut cream adds a light texture and is a great topping as well.
1 cup arborio, short grain or medium grain rice
1 3/4 cups water
1/2 teaspoon salt
3/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Finely grated zest of 1 lemon
1/4 cup chopped California walnuts, toasted
Fresh fruit for garnish
2 cups California walnuts, toasted
2 cups water
1 tablespoon honey
1 teaspoon vanilla
2 cups California walnuts
1 cup water
2 tablespoons sugar
To prepare pudding, cook rice according to package directions with water and salt.
While rice is cooking, prepare California Walnut Milk by placing all ingredients in a blender until smooth.
To prepare Walnut Cream, place all ingredients in a small blender or food processor and puree until thick and creamy, scraping down the sides as needed.
Stir Walnut Milk into cooked rice and add sugar, cinnamon and nutmeg. Cook over medium-low heat for 15 to 20 minutes or until pudding is thickened and creamy. Stir in lemon zest and 1/4th of the Walnut Cream.
Serve warm or chilled with dollops of remaining Walnut Cream.
This vegetarian empanada is packed with a seasoned walnut mushroom filling and is served with a tangy yogurt and cilantro sauce.
Who can resist these nostalgic rice cereal treats? Elevate this classic with nutty browned butter and flaky salt.
Walnuts, oats, coconut and dried fruits are the base for this chewy granola bar. Make ahead of time for a delicious snack all week long!
