meyer lemon rice pudding
(2 RATINGS)
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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prep time
10 Min
cook time
2 Hr 30 Min
method
Bake
yield
2-4 serving(s)
Ingredients
- 1 - meyer lemon (i did not test this recipe with a standard lemon)
- 1/4 cup uncooked jasmine rice (basmati will work)
- 1 1/2 cups whole milk (you can use whole milk only in place of the half and half and heavy whipping cream if you prefer)
- 1/4 cup half and half
- 1/4 cup heavy whipping cream
- 1/4 cup sugar (increased from 1 1/2 tablespoons)
- 1/2 teaspoon pure 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
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Step 1Preheat the oven to 250°degrees.
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Step 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.
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Step 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.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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