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
Units
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 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