From Apartmenttherapy.com with a few changes-most notably Meyer lemon for a standard lemon. Reminded us of a very rich tapioca pudding!
prep time10 Min
cook time2 Hr 30 Min
Ingredients For meyer lemon rice pudding
meyer lemon (i did not test this recipe with a standard lemon)
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)
half and half
heavy whipping cream
sugar (increased from 1 1/2 tablespoons)
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
Preheat the oven to 250°degrees.
*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.
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.
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.
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