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Lemon Rice Pudding
This easy old-fashioned Lemon Rice Pudding is extra rich and creamy thanks to sweetened condensed milk, butter and eggs. Fresh lemon zest, juice, vanilla and butter are added and make this rice pudding taste like a lemon muffin!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 300 kcal
Ingredients
- 1 cup medium-grain white rice 180 g
- 2 cups whole milk or coconut milk
- 2 tablespoons heavy cream or coconut cream
- 1 tablespoon salted butter
- 1/4 tsp salt
- 2 strips lemon rind
- 1 8- ounce can sweetened condensed milk
- 1 tablespoon vanilla extract
- Zest of 2lemons plus juice of 1 lemon plus extra lemon zest, for serving (if possible, use Meyer Lemons)
- 1 large egg beaten
Instructions
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Pour the rice into a medium saucepan. Add the milk, cream, butter, salt, lemon rind and 2 cups of water and stir to combine. Bring the mixture to a gentle boil over medium-high heat, then cover the pan, reduce the heat to low and simmer, stirring twice as it cooks, until all the liquid is absorbed and the mixture is creamy, 20 to 25 minutes.
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Turn off the heat, add the sweetened condensed milk, vanilla and lemon zest and juice and stir. Return to the heat and cook for 5 more minutes, then turn off the heat again.
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Stir the egg in a small bowl and pour some hot rice mix into the egg to temper, return the egg mix to pot and heat, stirring constantly. Alternatively, stir in 2 tbsp butter.
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Let the mixture sit in the pan for an additional couple of minutes, then serve it nice and warm with some grated lemon zest over the top.
Recipe Notes
On day 2, stir in some Greek yogurt to lighten it up! Day to lemon rice pudding is THE BEST!