Showing posts with label Puddings. Show all posts
Showing posts with label Puddings. Show all posts
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 soothing about a bowl of homemade rice pudding. It’s simple, creamy, gently sweet, and filled with the kind of old‑fashioned comfort that instantly takes you back to childhood. This classic version is made with just a handful of pantry staples, yet it delivers the most luxurious, velvety texture — the kind that makes you close your eyes on the first spoonful.
Budget friendly, low fuss, and perfect for anytime you are wanting a cozy, nostalgic homemade dessert that is meant to bring some old-fashioned comfort to the table. Simple deliciousness.
This recipe has been adapted from a recipe in Mary Berry's book, Mary Berry Everyday, so you just know it is perfect even before you begin. Classic Rice Pudding. Baked long and slow in the oven. This is a comforting dessert that you either loathe . . . or love. We are from the love camp in this house.
Perfectly baked rice pudding . . . with creamy, milky, sweet rice beneath a scrummy golden buttery crust. I mean, what's not to love about that? In my opinion there is no better dessert on earth than this classic pudding.
Today, as I dig my spoon into it's sweet and creamy mass . . . I fall in love with rice pudding all over again. It is the same each time. The rice is perfectly tender . . . not floating in the liquid in separate grains . . . and not mushy and swollen into a stodgy mass.
It has a wonderfully creamy texture which is comforting and delicious. Not too sweet. I can feel perfectly justified in adorning my bowl with a spoonful of sweet jam. Soothing. Pleasing. This is a tiny taste of heaven on earth.
INGREDIENTS REQUIRED
TO MAKE
CLASSIC RICE PUDDING
Not a lot really. Simple ingredients put together in the creamiest, most delicious way. Only four basic simple ingredients.
- Butter for greasing
- 1/3 cup (75g/3 ounces) pudding rice
- 3 3/4 cups (900ml/1 1/2 pints) full fat milk
- 1 heaped TBS sugar
- 1/2 tsp freshly grated nutmeg
I used softened salted butter to grease my dish. Grease it very well to minimize cleanup at the end.
Pudding rice is a short grained rice. Arborio rice is what I use as pudding rice is not available here. You could also use sushi rice. Do not be tempted to use long grain, Jasmine or basmati rice. It will not release it's starch correctly and you will not have a good result. It may even stay hard.
You can use semi-skim milk if you wish but full-fat milk will give you a nicer, creamier result. It also just tastes better, richer.
I used Kirkland organic granulated sugar. In the U.K. use caster sugar as it will melt into the milk easier. Make sure it is completely dissolved in the warm milk.
Freshly grated nutmeg adds a lovely touch.
HOW TO MAKE CLASSIC RICE PUDDING
Follow these steps for the best pudding!
- You will need a 2 qt/1.6 liter wide based baking dish. Butter it really well. Set aside. (A shallow wide based dish will give you a nice large surface and allow for a much better result and even cooking of the rice.)
- Preheat the oven to 320*F/160*C/gas mark 3. (A low temperature allows for the creamiest result. Do not be in a rush.)
- Heat the milk just until bubbles appear around the edges. Do not allow to boil. Whisk in the sugar. (Whisking the sugar into the hot milk until it dissolves helps to distribute it evenly throughout the dish.)
- Tip the rice into the baking dish. Pour the sugared milk over top, stirring to combine. (Make sure it is evenly combined so that you don't have clumps of rice.)
- Bake in the preheated oven for 30 minutes. Stir gently and then sprinkle with a dusting of the nutmeg. (You can totally leave the nutmeg off if it is something which you don't enjoy.)
- Return to the oven and bake for a further 1 1/4 to 1 1/2 hours. A golden skin should have formed on top and the rice should be soft and tender. (Note that it will thicken even more as it cools.)
- Serve hot. (You can also serve it cold, but we love it hot with a dollop of syrup or jam on top.)
HINTS AND TIPS FOR RICE PUDDING SUCCESS
- Read through the recipe thoroughly before beginning to help familiarize yourself with any ingredients or equipment needed.
- Assemble everything before you begin to help avoid leaving anything out by mistake.
- Use full-fat milk for the best results and the richest flavor. In a recipe where there are very few ingredients, small things like this really matter.
- Use short grained rice such as pudding rice or arborio rice. Long grained rice will not give you the right result.
- Do not be in a rush. The long slow cook is a part of this classic dessert's charm and helps to develop it's unique flavor and texture.
FREQUENTLY ASKED QUESTIONS
WHY IS MY PUDDING NOT THICK ENOUGH?
Chances are you have not left it to cook long enough for it to thicken. Oven temperatures do vary which can affect the time required. Times given are merely a guideline. Rice pudding needs the full 2 hours (sometimes longer depending on your oven) for the rice to absorb the milk and release enough starch to thicken properly. It also thickens as it cools, so wait 10 minutes after taking it out of the oven before judging. If it’s still genuinely too thin, return it to the oven for another 20 minutes.
MUST I COOK IT IN THE OVEN?
Not at all. If you don't have an oven or you don't want to spend two hours waiting you can cook this in a saucepan on top of the stove. The stovetop method takes 30 to 40 minutes of gentle simmering, over medium low heat, with regular stirring. A slow cooker also works well. (3-4 hours on low with minimal effort.) You won’t get the traditional caramelized skin on top with either method, but it will still taste very good.
DO I NEED TO USE SHORT GRAINED RICE?
Yes, you must use short grained rice for this, either rice labeled as "pudding rice," or arborio rice. Longer grained rice does not break down properly or release starch in the same way and will not give you a proper finish.
WHAT CAUSES THE SKIN ON TOP?
The skin forms naturally during oven baking as the top layer of milk proteins caramelize. For the best skin, use a wide, shallow dish (more surface area), don’t stir during the final cooking period, and make sure your oven is properly preheated. Stovetop and slow cooker methods will not produce a skin.CAN I ADD RAISINS TO THIS?
By all means. I love raisins or sultanas in my rice pudding. Feel free to add 1/3 cup (50g) of these to your pudding at the very beginning. They will plump up nicely as the pudding cooks.
HOW DO I STORE ANY LEFTOVERS?
Scrape your pudding into an airtight refrigerator container and place into the refrigerator. It will keep for up to 3 days and is lovely eaten cold.
CAN I FREEZE THIS?
Rice pudding freezes well for up to 3 months. Defrost overnight in the fridge before reheating. The texture may be slightly different after freezing but it will still taste good. To reheat add a splash of milk and reheat gently either in a saucepan over medium-low on the stove or in the microwave on short bursts of heat. Stir frequently.
A FEW OTHER RICE PUDDINGS YOU MAY ENJOY
I have never met a rice pudding that I did not enjoy eating. Here are a few other recipes I have shared on here.
HAWAIIAN RICE PUDDING - This pudding is composed mainly of store cupboard ingredients, in the way of a pouch of pre-cooked rice, and a few other bits and bobs. This is called Hawaiian because of the use of coconut milk and crushed pineapple. I can promise you that it is very quick and easy to make and it is delicious! Rich and creamy, having a mild coconut flavor, with lots of bits of pineapple stirred throughout.
ELIZABETH'S CREAMY RICE PUDDING - I got this recipe from my late mother-in-law Elizabeth about forty eight years ago now. Not traditional in that it starts off with cooked rice, this is rich and creamy and delicious. Sweet and studded with raisins, this has been a long-time family favorite.
Pin this recipe to your Dessert, British or Traditional Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
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: Serves 4 to 6 people
Classic Rice Pudding
Prep time: 10 MinCook time: 2 HourTotal time: 2 H & 10 M
Served with a bit of cream or a drizzle of syrup or dollop of jam, this is perfectly delicious.
Ingredients
- Butter for greasing
- 1/3 cup (75g/3 ounces) pudding rice
- 3 3/4 cups (900ml/1 1/2 pints) full fat milk
- 1 heaped TBS sugar
- 1/2 tsp freshly grated nutmeg
Instructions
- You will need a 2 qt/1.6 liter wide based baking dish. Butter it really well. Set aside.
- Preheat the oven to 320*F/160*C/gas mark 3.
- Heat the milk just until bubbles appear around the edges. Do not allow to boil. Whisk in the sugar.
- Tip the rice into the baking dish. Pour the sugared milk over top, stirring to combine.
- Bake in the preheated oven for 30 minutes. Stir gently and then sprinkle with a dusting of the nutmeg.
- Return to the oven and bake for a further 1 1/4 to 1 1/2 hours. A golden skin should have formed on top and the rice should be soft and tender.
- Serve hot.
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 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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