meyer lemon rice pudding
(2 ratings)
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From Apartmenttherapy.com with a few changes-most notably Meyer lemon for a standard lemon. Reminded us of a very rich tapioca pudding!
(2 ratings)
yield
2 -4
prep time
10 Min
cook time
2 Hr 30 Min
method
Bake
Ingredients For meyer lemon rice pudding
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1meyer lemon (i did not test this recipe with a standard lemon)
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1/4 cuncooked jasmine rice (basmati will work)
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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)
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1/4 chalf and half
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1/4 cheavy whipping cream
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1/4 csugar (increased from 1 1/2 tablespoons)
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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
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1Preheat the oven to 250°degrees.
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2*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.
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3Mix 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.
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4Place 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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