Lemon Custard Rice Pudding Recipe

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Lemon Custard Rice Pudding is a delightful dessert that combines the creamy texture of traditional rice pudding with the tangy brightness of lemon. This dish is perfect for a cozy evening treat or a refreshing summer dessert. Its smooth and creamy consistency, paired with the zesty lemon flavor, makes it a favorite for many. Here’s an easy Lemon Custard Rice Pudding Recipe that you can do at home.


Lemon Custard Rice Pudding Ingredients

  • 1 cup short-grain rice
  • 4 cups whole milk
  • 1 cup water
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1 cup whole milk
  • 1/4 cup fresh lemon juice (approximately 2 lemons)
  • 1 tablespoon lemon zest (approximately 1 lemon)
  • 1/2 teaspoon vanilla extract

How to Make Lemon Custard Rice Pudding

  1. Begin by rinsing the rice under cold water until the water runs clear. This removes excess starch and prevents the rice pudding from becoming too thick.
  2. In a medium saucepan, combine the rice, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 10 minutes, or until the water is absorbed.
  3. Stir in the whole milk and granulated sugar. Cook over medium heat, stirring frequently, until the mixture thickens and the rice is tender, about 30-35 minutes.
  4. Remove the rice pudding from the heat and stir in the vanilla extract. Set aside to cool slightly.
  5. In a medium bowl, whisk together the eggs and granulated sugar until well combined and slightly pale in color.
  6. In a small saucepan, heat the milk over medium heat until it is hot but not boiling. Gradually add the hot milk to the egg mixture, whisking constantly to prevent the eggs from curdling.
  7. Stir in the fresh lemon juice, lemon zest, and vanilla extract.
  8. Pour the custard mixture back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon. This should take about 10 minutes.
  9. Gently fold the lemon custard into the slightly cooled rice pudding until well combined. Be careful not to break up the rice grains.
  10. Transfer the mixture to a serving dish or individual ramekins. Cover with plastic wrap, ensuring it touches the surface to prevent skin from forming. Refrigerate for at least 2 hours, or until well chilled.
  11. Serve the Lemon Custard Rice Pudding chilled, garnished with additional lemon zest or a sprinkle of cinnamon, if desired.

Lemon Custard Rice Pudding Recipe Tips

  • Use short-grain rice for a creamier texture.
  • When adding hot milk to the egg mixture, do it gradually and whisk constantly to avoid curdling.
  • If you prefer a thicker pudding, cook the rice pudding for a few extra minutes. For a thinner consistency, add a bit more milk.
  • When zesting lemons, avoid the white pith underneath the yellow skin, as it can be bitter.
  • This pudding can be made a day in advance and stored in the refrigerator. It allows the flavors to meld beautifully.

Final Note

Enjoy the delightful fusion of creamy rice pudding and tangy lemon custard in this refreshing and comforting dessert. Perfect for any occasion, this Lemon Custard Rice Pudding is sure to impress your family and friends!

If you’re seeking more delightful dishes to make in the kitchen, feel free to browse through our recipe collection.