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meyer lemon rice pudding

(2 ratings)
Recipe by
Vallèe du Willamette, OR

From 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

  • 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.

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