Creamy Lemon Rice Pudding (Easy Baked Recipe)

 

  

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.

1. Preheat the oven to 150*C/300*F/ gas mark2. (Non-fan oven.)
2. 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.)
3. 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. 
4. Stir in the lemon curd. (This is where the magic happens.)
5. 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.)
6. 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

Author: Marie Rayner

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

1. Preheat the oven to 150*C/300*F/ gas mark2.
2. Stir the rice, cream, milk, sugar and lemon zest together in a 1.2 litre/1 1/4 QT shallow baking dish.
3. 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.
4. Stir in the lemon curd.
5. Taste and add more sugar if you think it needs it.
6. 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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