By Sydney Mike on April 24, 2009
Photo by 2Bleu
Photo by 2Bleu
"This nice twist on the usual rice pudding comes from the 2001 cookbook, Luscious Lemon Desserts. Preparation time includes neither the time needed for pudding to cool to room temperature nor the time needed for it to chill in the refrigerator!"
Serving Size: 1 (271 g)
Servings Per Recipe: 6
"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."
"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!!!"
"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"