There’s something utterly magical about the way creamy, citrusy, sweet things can soothe your soul—and this Lemon Rice Pudding is exactly that kind of magic. It’s nostalgic, yet fresh; cozy, yet vibrant. Think creamy rice pudding swirled with zesty lemon, giving every bite a gentle nudge of sunshine. Whether you’re a fan of classic comfort food or a citrus devotee, trust me—this one’s a game-changer.
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It’s the kind of dessert that feels like a warm hug from your favorite person, the one you didn’t know you needed. And the best part? It’s ridiculously easy to make. So light a candle, put on your favorite playlist, and let’s turn your kitchen into a little haven of joy.
Why You’ll Love Lemon Rice Pudding
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Imagine coming home after a long day, knowing you can whip up something delicious and comforting in no time. Or envision serving this at a party, where guests ask for the recipe before the night ends.
Budget-Friendly: Uses ingredients you likely already have in your kitchen. No need for exotic items; this dish proves that simple ingredients can create extraordinary flavors. It’s perfect for when you’re trying to stick to a budget but still want something hearty and satisfying.
Quick and Easy: Straightforward steps that even beginners can follow. If you’re someone who usually avoids complex recipes, this one is for you. It’s designed to be foolproof, so you can enjoy cooking without stress.
Customizable: Easy to tweak with different flavors to suit your preferences. For example, if you love bold flavors, add a pinch of cayenne or smoked paprika. Prefer something milder? You can adjust the seasoning to make it kid-friendly.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Lemon Rice Pudding
Here’s the beauty of this dessert—it’s made with humble ingredients, but the result is something seriously special. Let’s take a peek:
Rice: The heart of the pudding. Short-grain rice works best for that perfectly soft and creamy texture. Think of it as the cozy base that ties everything together.
Milk: This is where the creaminess kicks in. Whole milk gives the richest texture, but feel free to use your favorite dairy or plant-based milk.
Sugar: Just enough to sweeten things up without overpowering the lemon. It brings balance and warmth.
Lemon Zest: The star flavor. Bright, fragrant, and a little tangy—it lifts the whole dish and gives it that fresh twist.
Vanilla Extract: Adds a soft, aromatic depth that rounds out the sweetness beautifully.
Butter: A little bit goes a long way to make the texture luxuriously smooth and satisfying.
Salt: Just a pinch to balance the flavors and enhance the sweetness.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: If using the oven method to finish your pudding, preheat your oven to 325°F. Otherwise, prep your stovetop saucepan.
Combine Ingredients: In a large saucepan, combine rice, milk, sugar, and salt. Stir gently to combine and bring the mixture to a gentle simmer over medium heat. This step allows the ingredients to begin melding into something creamy and dreamy.
Prepare Your Cooking Vessel: If baking, transfer the mixture to a greased oven-safe dish. If staying on the stovetop, lower the heat to let it cook gently without scorching.
Assemble the Dish: As the rice cooks, it will absorb the milk and thicken beautifully. Stir occasionally to prevent sticking. When it’s thick and creamy, stir in lemon zest, vanilla extract, and a dab of butter.
Cook to Perfection: Let the pudding simmer on low or bake (covered) for about 40–45 minutes, depending on your method. Stir every now and then if cooking on the stovetop.
Finishing Touches: Once creamy and cooked through, let the pudding rest for 5–10 minutes. It will thicken a bit more as it cools.
Serve and Enjoy: Spoon into bowls and serve warm or chilled. Top with extra lemon zest, a dusting of cinnamon, or even a dollop of whipped cream.
Nutrition Facts
Servings: 4
Calories per serving: 210
Preparation Time
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
How to Serve Lemon Rice Pudding
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Fresh Berries: Add a few raspberries or blueberries on top for a burst of color and tang.
Whipped Cream: A little dollop adds elegance and extra indulgence.
Crushed Pistachios or Almonds: Sprinkle a few on top for some crunch and contrast.
A Drizzle of Honey: For a floral note that compliments the lemon beautifully.
As a Standalone: Honestly, it’s dreamy enough to eat just as it is—warm, comforting, and full of flavor.
Additional Tips
Prep Ahead: You can cook the rice and store it ahead of time—just reheat with milk when ready to assemble the pudding.
Spice It Up: A pinch of ground cardamom or nutmeg adds an exotic twist.
Dietary Adjustments: Use coconut milk for a dairy-free version and maple syrup instead of sugar if you prefer natural sweeteners.
Storage Tips: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of milk.
Double the Batch: Great for meal prep or freezing! Freeze in individual portions and thaw overnight in the fridge.
FAQ Section
Q1: Can I substitute dairy milk with plant-based milk?
A1: Absolutely! Almond, oat, or coconut milk all work beautifully. Just choose one with a mild flavor that won’t overpower the lemon.
Q2: Can I make this dish ahead of time?
A2: Yes! It actually tastes even better after a day in the fridge. Just reheat with a little milk or enjoy chilled.
Q3: How do I store leftovers?
A3: Store in the fridge in an airtight container for up to 4 days. It reheats well on the stovetop or in the microwave.
Q4: Can I freeze this dish?
A4: Yup! Freeze in small portions for up to 2 months. Thaw in the fridge and reheat slowly.
Q5: What’s the best way to reheat this dish?
A5: Reheat gently on the stovetop with a splash of milk to bring back the creaminess.
Q6: Can I double the recipe?
A6: Definitely. Just make sure to stir frequently to prevent sticking, especially when doubling the batch.
Q7: Can I use leftover cooked rice?
A7: Yes! It’s a great way to use up leftovers. Just simmer it with milk until thick and creamy.
Q8: What type of rice works best?
A8: Short-grain rice like Arborio is ideal, but jasmine or basmati can work in a pinch.
Q9: Can I use lemon juice instead of zest?
A9: Lemon zest gives more fragrant flavor, but a splash of juice can add brightness—just don’t overdo it!
Q10: Can I serve this cold?
A10: Absolutely! Chilled lemon rice pudding is refreshing and delicious, especially in warm weather.
Whether you serve it warm with a sprinkle of cinnamon or chilled with a berry topping, this Lemon Rice Pudding is pure joy in a bowl. It’s one of those cozy classics with a sunny twist—easy to make, comforting to eat, and impossible not to love. So go ahead, make a batch, and let this pudding brighten your day.
Print
Lemon Rice Pudding
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 2 cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This creamy Lemon Rice Pudding is a light and zesty twist on a classic comfort dessert. Infused with fragrant Meyer lemon peel and slow-baked to tender perfection, it’s the perfect balance of bright citrus and rich creaminess. Ideal served warm or chilled. #LemonRicePudding #HomemadeRecipes #ComfortDesserts #HealthyRecipesEasy #QuickDessertIdeas #FineDiningRecipes
Ingredients
- 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 the oven to 250°F.
- Peel the lemon with a vegetable peeler, avoiding the bitter white pith. Slice the peel into thin strips.
- In a 9-inch pie dish, mix the lemon peel, jasmine rice, sugar, and a pinch of salt.
- Stir in the milk and heavy cream until fully combined.
- Bake uncovered for about 2 hours, stirring every 30 to 45 minutes. Break up and stir in any thin skin that forms on top during baking.
- The pudding is done when the rice is fully tender but the mixture remains somewhat soupy—it will thicken more as it cools.
- Serve warm, room temperature, or chilled, as desired.
Notes
- For extra lemon flavor, add a small splash of lemon juice at the end of baking.
- Can be made ahead—store in the fridge for up to 3 days.
- Try topping with whipped cream or fresh berries for a summery twist.
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 10g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg