meyer lemon pistachio rice pudding

silence.

sHh!

this is a calm space today.

i'm meditating.

and i'm sorry for shushing you.

some people lay on the floor, or revert into child's pose. i make rice pudding.

making rice pudding is therapeutic.

there's no vigorous whisking. the stirring is calm. i'm totally calm.

everything is quiet and romantic.

ah tranquility, it can be hard to come by.

meyer lemon pistachio rice pudding is so perfect for spring i can't stand it.

except that i can. i really really can.

wait, i'm getting worked up. i'm supposed to be relaxed.

40 minutes of gentle stirring, watching rice and milk slowly transform.

into pudding, beautiful pudding!

thick and creamy, comforting and calm.

i'll be hyper and freakish tomorrow. but today, eat and shush.

Lemon Pistachio Rice Pudding

adapted from smitten kitchen

1/2 cup arborio rice

4 cups milk

1/4 cup + 1 tbsp sugar

1/2 vanilla bean, split

zest of a lemon

1 tbsp lemon juice

1/4 cup pistachio nuts

in a large saucepan, place all the ingredients except the lemon juice and pistachios. bring it to a gentle boil and then turn it down to a gentle simmer, stirring occasionally to keep it from sticking to the bottom of the pan, about 30-40 minutes. taste to check for doneness, the rice should be very soft and plump. 

take the pudding off the heat and stir in lemon juice. stir in some chopped pistachio nuts and sprinkle the rest on top. can serve warm immediately or chilled. i like this one chilled.