Meyer Lemon Rice Pudding Recipe

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Meyer Lemon Rice Pudding

C G

By
@Celestina9000

From Apartmenttherapy.com with a few changes-most notably Meyer lemon for a standard lemon. Reminded us of a very rich tapioca pudding!


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Comments:

Serves:

2-4

Prep:

10 Min

Cook:

2 Hr 30 Min

Method:

Bake

Ingredients

1
meyer lemon (i did not test this recipe with a standard lemon)
1/4 c
uncooked jasmine rice (basmati will work)
1 1/2 c
whole milk (you can use whole milk only in place of the half and half and heavy whipping cream if you prefer)
1/4 c
half and half
1/4 c
heavy whipping cream
1/4 c
sugar (increased from 1 1/2 tablespoons)
1/2 tsp
pure vanilla extract or vanilla paste (i used vanilla paste which replaced 1 tablespoon of rum in the original recipe)

Directions Step-By-Step

1
Preheat the oven to 250┬░degrees.
2
*Peel the lemon with a vegetable peeler and cut the peel into fine strips. I chose to chop the lemon strips into very small pieces. *Try to remove as much of the white pith from the lemon peel as you can to avoid the pudding tasting bitter.
3
Mix the lemon peel, rice, sugar, milk/dairy and vanilla extract/paste (or rum if you prefer) in a small ovenproof dish. Tip: I buttered the ovenproof dish (a 3-quart Pyrex casserole dish) first to avoid the rice pudding sticking.
4
Place in the oven and cook UNCOVERED for about 2 1/2 hours, stirring every 45 minutes or so. Set aside to cool or eat warm. The pudding will thicken as it cools.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Dairy
Regional Style: American