Description
This creamy Lemon Rice Pudding is a comforting, citrusy twist on the classic dessert. Baked low and slow with jasmine rice, milk, and cream, it delivers a velvety texture infused with fresh lemon zest. Perfect served warm or chilled.
Ingredients
Scale
- 1 medium lemon (preferably Meyer lemon)
- 1/4 cup jasmine rice
- 2 tablespoons sugar
- Pinch of salt
- 1 cup 2% milk
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 250°F (120°C).
- Using a vegetable peeler, peel the lemon, avoiding the bitter white pith. Cut the peel into fine strips.
- In a 9-inch pie dish, combine the lemon peel, jasmine rice, sugar, and a pinch of salt. Stir in the milk and cream.
- Place the dish uncovered in the oven and bake for about 2 hours, stirring every 30 to 45 minutes. Break up the milk skin and stir it back in each time.
- The pudding is ready when the rice is tender and the mixture is still slightly soupy. It will continue to thicken as it cools.
- Serve warm, at room temperature, or chilled.
Notes
- Use Meyer lemons for a sweeter, more floral citrus flavor.
- The pudding thickens more as it cools, so don’t overbake.
- Can be made ahead and refrigerated up to 3 days.
- Top with fresh berries or a dollop of whipped cream for extra indulgence.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 45mg