Rice Pudding

  • 1 cup 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
  • California Walnut Milk
  • 2 cups California walnuts, toasted
  • 2 cups water
  • 1 tablespoon honey
  • 1 teaspoon vanilla

California Walnut Cream

  • 2 cups California walnuts
  • 1 cup water
  • 2 tablespoons sugar


  1. To prepare pudding, cook rice according to package directions with water and salt.
  2. While rice is cooking, prepare California Walnut Milk by placing all ingredients in blender until smooth.
  3. To prepare Walnut Cream, place all ingredients in a small blender or food processor and purée until thick and creamy, scraping down the sides as needed.
  4. Stir California 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 California Walnut Cream.
  5. Serve warm or chilled with dollops of remaining California Walnut Cream.