Meyer Lemon Rice Pudding

Meyer Lemon Rice Pudding Recipe

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


★★★★★ 2 votes

10 Min
2 Hr 30 Min


  • 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)

How to Make Meyer Lemon Rice Pudding


  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.

Printable Recipe Card

About Meyer Lemon Rice Pudding

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

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