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!
Course
Breakfast, Dessert, Snack
Cuisine
American
Keyword
lemon rice pudding recipe, rice pudding with butter, rice pudding with eggs
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Servings4
Calories300kcal
Ingredients
1cupmedium-grain white rice180 g
2cupswhole milk or coconut milk
2tablespoonsheavy cream or coconut cream
1tablespoonsalted butter
1/4tspsalt
2strips lemon rind
1 8-ouncecan sweetened condensed milk
1tablespoonvanilla extract
Zest of 2lemons plus juice of 1 lemonplus extra lemon zest, for serving (if possible, use Meyer Lemons)
1large eggbeaten
Instructions
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.
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.
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.
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!