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
- 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.