In a medium saucepan, bring 3 cups of almond milk to a light boil. Stir in the jasmine rice and the sugar. Cover and bring the rice to a simmer, then reduce the heat to low. Continue to simmer lightly for 30 minutes or until most, but not all, of the milk is absorbed.
Remove the saucepan from the heat and stir in the Meyer lemon juice and the zest.
Serve warm or cold with just a bit of almond milk poured over the top.
I use jasmine rice in this recipe because it's more flavorful than most rice and because it remains soft and creamy when cold. So, if you like to eat your rice pudding chilled, you'll still get that creamy texture.If you are new to Meyer lemons, you'll find that their flavor is a cross between a lemon and mandarin orange. They are so fragrant!Use a light hand when zesting your lemons. You just want the very outer yellow skin. The white layer (the pith) is very bitter.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com