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This is a nice recipe to use up leftover rice, as the beginning is simply making rice as directed on package. From the previous reviews I made some adjustments when making this recipe. I used 4 cups of milk, a tad more brown sugar (I like my rice pudding sweet) and added 1 tsp of lemon extract. I let it simmer down but only for about 15 min to thicken slightly. Then refrigerated to continue thickening for 4 hours as directed. Topped with whip cream and it came out great with a nice lemony flavor.

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2Bleu June 21, 2011

Light lemon taste and not too sweet. It was pretty dry though. I would have preferred it with more lemon zest and triple the amount of milk. I used plain rice milk to be dairy free (which I do a lot in rice puddings). I used sea salt, white Basmati rice and instead of light brown sugar I used demera dark brown sugar as that is what I had. Made for 1~2~3 Hits March 2010 ~ It's Not Easy Being Green!!!

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UmmBinat March 12, 2010

The pudding was very easy to make, and had a nice delicate lemon taste. Not too sweet either which a big plus in my book. After refrigeration, we found it very thick. To serve, we added a bit more milk, and warmed it slightly. Made for: Make My Recipe Tag - Christmas Edition 2009

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Diana #2 December 20, 2009
Lemony Rice Pudding