There's something timeless and comforting about a good rice pudding, and this Lemon Rice pudding brings a bright, modern twist to a classic favourite. It's everything a proper rice pudding should be - rich, toothsome, and deeply soothing - but lifted with the fresh zestiness of lemon for a flavor that feels both nostalgic and new.
If you're looking for a cozy, fuss-free pudding that feels special without any extra effort, this lemon-kissed version is sure to become a new favourite. I guarantee.
I am a huge fan of rice puddings and of lemon flavours so when I saw this recipe for a Lemon Rice Pudding in a book I have called The Vicars Wife Cookbook by Elisa Beynon, I really wanted to give it a go. It sounded really nice and it was dead simple.
She won a cookbook deal in a Waitrose competition way back when I was still working at the Manor, and this book was the result of that. I have had the book for quite a while now and I am ashamed to say, this is the first time I have cooked a recipe from it. This pudding is an adaptation of the one in this book.
This pudding it is everything that a good rice pudding should be . . . it is rich and toothsome . . . beautifully comforting. The lemon flavours are an exciting twist to an old favourite.
It couldn't be any simpler to make. Short grained rice gets stirred together with whole milk and single cream (half and half). . . some sugar and lemon zest . . . and then baked long and slow in a low oven, giving it a stir every now and then. I used Paella rice because that is what I had and it worked very well.
At the end of it cooking it still looks quite thin, but you stir some lemon curd into it, either homemade (if you have it) or a good quality store bought one . . . and it magically thickens up so that it is just the right thickness. this is rich and lemony. I only had one taste and I could tell that this will even be fabulous served cold from the refrigerator.
If you are looking for a really simple, and delicious pudding to make for your family or friends this weekend, this will surely fit the bill on all counts! Especially if you are a fan of rice pudding and love the flavour of lemon. This is rich and deliciously comforting.
🍋INGREDIENTS NEEDED TO MAKE LEMON RICE PUDDING🍋
Simple, simple, simple. Proof positive that the most delicious things don't have to be complicated.
- 6 TBS (75g) short grain rice
- 2 1/2 cups (600ml) full fat milk
- 2/3 cup (160ml) single cream
- 2 TBS caster sugar
- the finely grated zest of 2 lemons
- 6 TBS good quality lemon curd
🍋NOTES ON INGREDIENTS🍋
Short-grain rice
Short-grain rice is essential for that classic creamy "toothsome" rice pudding texture. It absorbs liquid beautifully and becomes tender without using it's shape. On this occasion I used Paella rice. Aborio is great as well. Any short grain rice will be perfect.
Whole milk
Whole milk gives the pudding its rich, comforting body. Lower-fat milk gives the pudding its rich, comforting body. Lower fat milks won't deliver the same creaminess, and this recipe really shines with full fat dairy.
Single Cream (Half and half)
Single cream adds extra richness and helps the pudding bake into a silky, luxurious texture. Heavy cream or all whole milk will also work if needed. This is a flexible, forgivable recipe.
Caster sugar
Just enough to sweeten without overpowering the lemon. You can adjust the taste at the end of you prefer a sweeter pudding. Caster sugar is a fine grind of granulated sugar, used specifically for baking and desserts as it melts into batter, etc. without leaving a granular texture. You can make your own caster sugar by blitzing regular granulated sugar in a food processor.
Lemon Zest
The finely grated zest of two lemons infused the pudding with bright, fragrant citrus notes. It's the first layer of lemon flavour and balances the richness beautifully.
Lemon Curd
This is the magic ingredient. Stirred in at the end, it not only adds a burst of sweet-tart lemon flavour, but also thickens the pudding instantly, transforming it from loose to perfectly creamy. Homemade or a good quality store-bought both work wonderfully.
🍋HOW TO MAKE LEMON RICE PUDDING🍋
Rice pudding really is one of the simpler desserts to make. This one is exceptional.
- Preheat the oven to 150*C/300*F/ gas mark2. (Non-fan oven.)
- Stir the rice, cream, milk, sugar and lemon zest together in a 1.2 litre/1 1/4 QT shallow baking dish. (No more than 2-inches deep. Mine was about 7 by 11-inches in size.)
- Place into the oven. Bake for 1 1/4 hours, stirring in the skin ever half hour. It will not look overly thick at the baking time, but don't worry about that.
- Stir in the lemon curd. (This is where the magic happens.)
- Taste and add more sugar if you think it needs it. (This is all a matter of taste and depends on how sweet your lemon curd is and/or how sweet you like your puddings.)
- Let stand for a few minutes and then serve. (Not sure how it works but the lemon curd thickens it up very nicely.)
This is very nice with a dollop of softly whipped cream on top. It tastes fabulous warm, but is also delicious served cold.
🍋HINTS & TIPS FOR SUCCESS🍋
Choose the right rice
Short-grain rice is essential for that classic creamy "toothsome" rice pudding texture. It absorbs liquid slowly and evenly, giving the pudding its comforting richness.
Use full fat dairy for best results
Whole milk and single cream (Half and half) create a silky, rich base that makes this pudding so satisfying. Lower-fat milk won't give the same luxurious texture.
Bake low and slow
This pudding needs gentle heat to cook the rice properly and develop that creamy consistency. Don't rush it. Slow baking at a low temperature is key.
Stir during baking
Give the pudding a stir every 30 minutes to break up the skin and help the rice to cook evenly.
Don't worry if it looks thin
Right out of the oven, the pudding will look looser than expected - this is normal. The magic happens when you stir in the lemon curd.
Lemon curd = Instant thickener
Stirring in lemon curd at the end not only adds a bright citrus flavour, but thickens the pudding instantly into the perfect consistency.
Adjust sweetness to taste
After adding the lemon curd, taste and add a little extra sugar if you prefer a sweeter pudding.
Let it rest before serving
A short rest helps the pudding settle and thicken further, making it easier to spoon and enjoy.
Delicious warm or cold
This is even delicious served cold from the refrigerator. That makes this a great make-ahead dessert option.
🍋FREQUENTLY ASKED QUESTIONS🍋
WHAT MAKES THIS RICE PUDDING STAND OUT FROM A TRADITIONAL ONE?
This has all of the classic comfort - rich, toothsome, creamy rice - but with a bright twist from lemon zest and lemon curd, which adds fresh exciting flavour to an old favorite.
WHAT TYPE OF RICE WORKS BEST?
Short-grain rice is essential for the right texture. I usually use arborio but paella rice will also work fine.
WHY DOES THE PUDDING BAKE AT SUCH A LOW TEMPERATURE?
This is done so that the rice cooks gently and slowly, creating that creamy, comforting consistency without scorching the milk or cream.
DO I NEED TO STIR THE PUDDING WHILE IT BAKES?
Yes. Give the pudding a stir every half hour to break up the skin and help the rice to cook more evenly.
IS IT NORMAL TO LOOK THIN WHEN IT COMES OUT OF THE OVEN?
Yes, completely normal. Don't worry, once you stir in the lemon curd, it thickens up beautifully.
WHAT DOES THE LEMON CURD DO?
Lemon curd is like a magic ingredient. When stirred in at the end, it thickens the pudding instantly and adds a sweet-tart lemon flavour that makes the whole dessert shine.
CAN I ADJUST THE SWEETNESS?
Absolutely. After adding the lemon curd, taste and stir in little extra sugar if you prefer it sweeter.
CAN I USE DIFFERENT TYPES OF CREAM?
You can use single cream (half and half), but light cream, heavy cream or even additional whole milk will also work if need be. It's a very forgiving recipe.
🍋A FEW MORE RICE PUDDING RECIPES TO ENJOY🍋
Rice pudding is one of my favorite comfort pudding dessert recipes. Here are a few more versions that we enjoy.
STICKY TOFFEE RICE PUDDING - Pure comfort in a bowl. A warm, creamy, rice pudding gently simmered with vanilla and sweet chopped dates for natural sweetness. Once cooked, it's crowned with a glossy homemade toffee sauce and crisp candied pecans, turning a simple dessert into something truly indulgent. Every spoonful is a mix of silky pudding, sticky caramel sweetness and crunchy toasted nuts.
DANISH RICE PUDDING - This is the very definition of cozy comfort - rich, creamy, and gently spiced with vanilla, cinnamon, lemon and cardamom for a warm Scandinavian flavour profile that feels perfect on a cold day. It's served with a lush sweet-tart warm cherry sauce and crisp candied almonds, creating a beautiful contrast of textures and tastes that turn a simple pudding into something fragrant and festive. This is one we enjoy in the holiday season.
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Yield: Serves 4 to 6
Lemon Rice Pudding
Prep time: 5 MinCook time: 1 H & 15 MTotal time: 1 H & 20 M
This tastes special without requiring a lot of effort on your part. Wholesome comfort.
Ingredients
- 6 TBS (75g) short grain rice
- 2 1/2 cups (600ml) full fat milk
- 2/3 cup (160ml) single cream
- 2 TBS caster sugar
- the finely grated zest of 2 lemons
- 6 TBS good quality lemon curd
Instructions
- Preheat the oven to 150*C/300*F/ gas mark2.
- Stir the rice, cream, milk, sugar and lemon zest together in a 1.2 litre/1 1/4 QT shallow baking dish.
- Place into the oven. Bake for 1 1/4 hours, stirring in the skin ever half hour. It will not look overly thick at the baking time, but don't worry about that.
- Stir in the lemon curd.
- Taste and add more sugar if you think it needs it.
- Let stand for a few minutes and then serve. Not sure how it works but the lemon curd thickens it up very nicely.
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There's something wonderfully comforting about a hot sandwich, and this one is truly special. Built on a soft potato roll and layered with lots of deli turkey, smoky bacon, rich cheddar and a ranch mayonnaise, it delivers that perfect balance of flavours that makes every bite feel indulgent and satisfying.
Perfectly sized for one in my quest to create delicious small-batch meals that feel every bit as hearty and joyful as cooking for a crowd. Wrapped in foil and baked until the cheese melts and the bun turns warm and buttery, this is simple comfort food at its best: easy, cozy and made with every day ingredients that come together in the most delicious way.
I don't aways have the time or the energy to make a full meal, with meat, potatoes and two veg on the side. There are days when I would just be happy with a bowl of cereal and I admit, I have done that. But usually I try to make myself at least something which has a bit of protein and nourishment. A sandwich always fits the bill perfectly and if it's a hot sandwich so much the better.
I had picked up some really tasty potato buns at the shops the other day and thought they would be perfect for a burger, but then I didn't feel like making a burger. I did have some deli-turkey in the refrigerator however along with the other fixings so I made myself a hot sandwich instead.
This was fabulous. You could of course use leftover sliced turkey from a roast, (Thanksgiving is coming up), but I just happened to have a package of deli turkey in the refrigerator. Shaved deli turkey would be lovely, but mine was just sliced.
I also had some really good sliced medium cheddar cheese. Dyed orange, but hey ho. It tastes the same. I also always keep crisp cooked bacon in my freezer. I tend to cook it a pound at a time and then just freeze what I don't need to use at once. Its nice to have cooked bacon ready to hand.
I had bought this ranch mayonnaise at the shops one time, meant to be served with chicken wings I think but I decided it would be just right for this sandwich. It worked great. It had a lovely richness and flavour and wasn't as slopping.
Altogether this was a totally delicious sandwich that I really enjoyed! I cracked open a bag of potato chips to enjoy on the side and I had some lovely home made dill pickle chips in the fridge that worked very well also. This was a simple supper. Quick and easy to make. And, I am happy to say, very delicious and satisfying.
INGREDIENTS NEEDED
TO MAKE
🍔BACON, TURKEY, CHEESE & RANCH SANDWICHES🍔
There is absolutely nothing complicated about this sandwich. Quantities are for one sandwich, but can easily be multiplied to make more.
- 1 sturdy bun (I used a fresh potato bun from the local shops)
- 2 TBS Ranch mayonnaise
- 4 slices of deli turkey
- 2 slices of crisp streaky bacon (cook to your preference)
- 2 slices of deli cheddar cheese (I used medium)
🍔NOTES ON INGREDIENTS🍔
One Bun
Use a sturdy bun. I used a potato bun, freshly made from the local shops. It was soft and yet sturdy enough to stand up to the fillings.
Ranch Mayonnaise
You can of course use any ranch dressing you enjoy. I had a bottle of Ranch Mayonnaise (Hellman's) which was supposed to be served with wings, but I thought it would go great in this.
Deli Turkey
You can more or less use as much as you want of this. It is the heart of the sandwich. I am not a fan of smoked turkey, but you could certainly use some of that if you wanted to. You could also use leftover cooked sliced turkey.
Crisp Bacon
I always keep cooked crisp streaky bacon in my freezer. I tend to cook it up a pound at a time and then freeze it ready to take out as and when I need it. This adds a lovely depth of flavor to the sandwich.
Sliced Deli Cheddar Cheese
I used a medium cheddar, orange. You can use any kind of cheese or strength of cheddar that you enjoy. Even marbled cheddar. Just don't use those plastic cheese slices, well, not unless you really enjoy them.
HOW TO MAKE
🍔BACON, TURKEY, CHEESE & RANCH SANDWICHES🍔
Nothing could be simpler. It's just a matter of layering, wrapping and baking.
- Preheat the oven to 375*F/190*C/ gas mark 5. Have a small baking tray ready. (This is to hold your wrapped sandwich.)
- Slice your bun in half, horizontally, through the center. (I used a serrated knife.)
- Spread the cut side of each half with a quantity of the ranch mayonnaise. (This was nice and rich, thicker than ranch dressing.)
- Starting on the bottom, layer with the turkey, the bacon and finally the cheese. (I have seen some people chop the turkey, but I don't think it's really necessary.)
- Top with the top of the bun and gently press to adhere. (Just to make sure everything stays in place)
- Wrap in a sheet of aluminum foil, closing everything in tightly. Place onto the baking tray. (Make sure it's airtight and not packed too close.)
- Bake in the preheated oven for about 15 minutes until everything is heated through and the cheese has melted. (It may take longer depending on your oven. I used my Our Place Wonder Oven Pro. I use that a lot these days.)
- Serve hot, cut in half, with your favorite sides. (On this day I chose plain ruffled potato chips and dill pickle cuts.)
🍔HINTS AND TIPS FOR SUCCESS🍔
Use a serrated knife to cut the roll
This will keep you from tearing the bun and make a neat and tidy cut.
Spread the ranch right to the edges
A generous even layer of the ranch ensures every bite is flavourful and keeps the sandwich moist.
Fold the turkey
I like to fold the turkey or ruffle it a bit (depending on the thickness of the slices) if possible giving a nice balance of meat throughout the sandwich.
Use cooked, crispy bacon
Crispy bacon adds texture and prevents sogginess. It also adds a nice layer of smokiness.
Use a well flavored cheese
Make sure that the cheese you use has a flavor strong enough to stand up to the other ingredients. You don't want it's flavour to get lost.
Bake until the cheese has fully melted
Look for melted cheese. This ensures that the sandwich is hot, gooey and perfect.
🍔FREQUENTLY ASKED QUESTIONS🍔
WHAT TYPE OF BUN IS BEST?
I recommend you use a nice soft bun, but also one which is sturdy and able to stand up to the filling. You don't want a bun that is going to be falling apart while you are eating it.
CAN THIS RECIPE BE MULTIPLED TO FEED MORE?
Yes, although the quantities are given for one, you can certainly make as many of these sandwiches as you need or want.
CAN THIS BE MADE AHEAD OF TIME?
You can certainly put the sandwich together ahead of time, ready to pop into the oven. Simply assemble, wrap and then refrigerate until you are ready to bake it. If it is cold from the refrigerator, it may take a bit longer to bake so that the cheese melts.
WHY WRAP THE SANDWICH IN FOIL?
Foil helps the sandwich to heat through evenly and melt the cheese without drying out the bun.
CAN I ADD VEGGIES, ETC. TO THE SANDWICH?
Feel free to add any veggies you wish, to add some crunch or whatever. I would not add lettuce until I went to serve it. Sliced peppers, onions, olives, hot pickled peppers, etc. All would work very well.
WHAT CAN I SERVE THIS WITH?
That all depends on how hungry you are. On this occasion I served it with some crisp potato chips and dill pickle slices. Potato salad, coleslaw, a tossed salad, oven chips. All would work very well alongside this tasty sandwich.
🍔A FEW OTHER HOT SANDWICHES TO ENJOY🍔
Who doesn't enjoy a hot sandwich? They make great impromptu light suppers and lunches, depending on what you choose to serve along side.
HOT HAM & CHEESE WITH BACON & CARAMELIZED ONIONS - This sandwich is pure cozy comfort - a warm, soft Kaiser roll, stuffed with layers of savoury deli ham, creamy Swiss cheese, crisp smoky bacon and sweet caramelized onions. Wrapped in foil and baked until all the flavours meld together in buttery, golden perfection. Great for one or for a crowd.
CROISSANT REUBEN SANDWICH - Everything you love about a classic Reuben sandwich, tucked into a warm, flaky, buttery croissant. Each bite is the perfect mix of tangy sauerkraut, a spicy homemade thousand island dressing, hot juicy meat and oodles of melted Swiss cheese. All grilled gently until the croissant is nice and crisp and the filling is perfectly heated through. Indulgent, cozy and delicious.
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That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Makes one sandwich
Turkey, Bacon, Cheese & Ranch Sandwiches
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Quantities are given for one sandwich. Simply multiply to make more. This is a fabulously tasty sandwich, with layers of savoury turkey, smoky bacon. rich cheddar and that irresistible ranch dressing.
Ingredients
- 1 sturdy bun (I used a fresh potato bun from the local shops)
- 2 TBS Ranch mayonnaise
- 4 slices of deli turkey
- 2 slices of crisp streaky bacon (cook to your preference)
- 2 slices of deli cheddar cheese (I used medium)
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Have a small baking tray ready.
- Slice your bun in half, horizontally, through the center.
- Spread the cut side of each half with a quantity of the ranch mayonnaise.
- Starting on the bottom, layer with the turkey, the bacon and finally the cheese.
- Top with the top of the bun and gently press to adhere.
- Wrap in a sheet of aluminum foil, closing everything in tightly. Place onto the baking tray.
- Bake in the preheated oven for about 15 minutes until everything is heated through and the cheese has melted.
- Serve hot, cut in half, with your favorite sides. On this day I chose potato chips and dill pickle cuts.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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