meyer lemon rice pudding
(2 ratings)
No Image
From Apartmenttherapy.com with a few changes-most notably Meyer lemon for a standard lemon. Reminded us of a very rich tapioca pudding!
►
(2 ratings)
yield
2 -4
prep time
10 Min
cook time
2 Hr 30 Min
method
Bake
Ingredients For meyer lemon rice pudding
-
1meyer lemon (i did not test this recipe with a standard lemon)
-
1/4 cuncooked jasmine rice (basmati will work)
-
1 1/2 cwhole milk (you can use whole milk only in place of the half and half and heavy whipping cream if you prefer)
-
1/4 chalf and half
-
1/4 cheavy whipping cream
-
1/4 csugar (increased from 1 1/2 tablespoons)
-
1/2 tsppure vanilla extract or vanilla paste (i used vanilla paste which replaced 1 tablespoon of rum in the original recipe)
How To Make meyer lemon rice pudding
-
1Preheat 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.
-
3Mix 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.
-
4Place 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT