Lemony Rice Pudding
photo by 2Bleu
- Ready In:
- 47mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 2 1⁄2 cups water
- 1 pinch salt
- 1 cup long-grain white rice (jasmine or basmati)
- 2 tablespoons lemon zest, finely grated
- 3 cups whole milk
- 1⁄4 cup light brown sugar, packed
- 1⁄4 cup granulated sugar
directions
- In a heavy medium saucepan over high heat, bring water & salt to a boil.
- Add rice & 1 tablespoon of the zest, then reduce heat to low. Cover & cook for 20 minutes, then remove pan from heat & let the rice stand, covered, for 10 minutes.
- When rice has stood for 10 minutes, add milk, the remaining zest & the sugars to the rice & bring the mixture just to a boil over medium heat. Then, reduce heat to low & cook, stirring frequently, for about 30 minutes, or until mixture is thick & creamy & the rice is very soft.
- Spoon pudding into serving bowl & let cool to room temperature, stirring occasionally.
- Refrigerate, loosely covered, for at least 4 hours or overnight, until thoroughly chilled.
- Before serving, let stand at room temperature for 10 minutes, then ENJOY!
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Reviews
-
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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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!!!
Tweaks
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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!!!