Description
Lemon Rice Pudding is a creamy and refreshing twist on the classic dessert, featuring tender rice, a hint of lemon zest, and a smooth, rich custard-like texture. Perfect for a light dessert or a comforting snack.
Ingredients
Scale
- 1 cup (200g) short-grain white rice
- 4 cups (960ml) whole milk
- 1/2 cup (100g) granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 tbsp lemon zest
- 1 tbsp lemon juice
- 2 large egg yolks
- 1 tbsp butter (optional)
- Ground cinnamon (optional, for garnish)
Instructions
- In a medium saucepan, combine rice, 3 cups of milk, sugar, and salt. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and cook, covered, for about 18-20 minutes or until rice is tender and most of the liquid is absorbed.
- In a small bowl, whisk together the remaining 1 cup of milk and egg yolks until smooth.
- Gradually add the egg mixture into the rice mixture, stirring constantly to prevent the eggs from scrambling. Cook over low heat for another 5–7 minutes, stirring frequently until the pudding thickens.
- Remove from heat and stir in vanilla extract, lemon zest, lemon juice, and butter (if using). Let cool slightly.
- Serve warm or chilled. Garnish with a sprinkle of ground cinnamon if desired.
Notes
- For extra creaminess, substitute some of the milk with heavy cream.
- Chill the rice pudding in the refrigerator for a few hours before serving for a firmer texture.
- Top with fresh berries or toasted coconut for added flavor.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 230
- Sugar: 19g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
Keywords: lemon rice pudding, creamy rice pudding, lemon dessert, comfort food, rice pudding with lemon