An easy stove-top rice pudding that can be served warm or chilled. Simple ingredients and easy to make. Cooking time does not include chilling time - this will vary based on the temp in your house and the temp at which you want to serve the pudding. Can be garnished with chocolate sauce, crumbled cookies, or whipped cream.
My Private Note
Units: US | Metric
- 1Peel the zest from the lemon in large strips with a vegetable peeler. Be sure only to get the yellow zest, not the white pith.
- 2In a 2 quart sauce pan, simmer soy milk, sugar and lemon zest over medium heat until just steaming.
- 3Lightly beat the two eggs in a small bowl. To the eggs, add about 1/3 cup hot milk a spoonful at a time, stirring after each spoonful is added to temper the eggs.
- 4Slowly pour the eggs mixture into the sauce pan of milk, stirring constantly.
- 5At this point, remove the strips of lemon zest, or optionally strain the pudding base through a wire mesh strainer into a bowl, and then return to the pan.
- 6Increase the heat to medium-high, and stir constantly until the milk just starts to thicken. Do not let the milk boil.
- 7Add the cooked white rice and keep stirring until the pudding is somewhat thickened and silky.
- 8Remove from heat and add vanilla if desired.
- 9Pour into a serving dish or individual dishes. Cover the top of the pudding with plastic cling film to keep a skin from forming.
- 10Cool at room temperature until just warm.
- 11Can serve warm, or further chill in the refrigerator if desired.
Browse Our Top Dessert Recipes
Nutritional Facts for Lemon Rice Pudding (Soy Milk)
Serving Size: 1 (302 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 354.2
- Calories from Fat 43
- Total Fat 4.7 g
- Saturated Fat 1.1 g
- Cholesterol 93.0 mg
- Sodium 98.0 mg
- Total Carbohydrate 67.4 g
- Dietary Fiber 1.4 g
- Sugars 30.2 g
- Protein 10.0 g