Best 7 Lemon Rice Pudding Recipes

INSTANT POT LEMON VANILLA RICE PUDDING WITH WHIPPED CREAM

Steps:

• In the pressure cooker pot, stir together the rice, milk, sugar, cinnamon stick, lemon zest, and salt. Use the tip of a paring knife to scrape the vanilla seeds out of the pod into the pot and add the vanilla bean, too.
• Lock the lid into place and cook on high pressure for 4 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
• Remove and discard the cinnamon stick and vanilla bean.
• In a small bowl, whisk together the cream and yolks. Whisk into the rice, continuing to stir until thickened, 2 to 4 minutes. The residual heat of the rice will cook the yolks. Stir in the raisins (if using).
• Spoon the pudding into serving bowls, then cover with plastic wrap and chill for at least 4 hours. The pudding will thicken as it cools. Serve with a sprinkle of ground cinnamon and whipped cream, if desired.

LEMON AND ALMOND RICE PUDDING

Steps:

• In a heavy, medium saucepan, combine the milk, rice, sugar, vanilla seeds, vanilla pod, and salt. Bring to a boil over medium heat, stirring frequently. Reduce the heat to medium-low and simmer, stirring occasionally, until the rice is tender, about 35 minutes. In a medium bowl, mix together the lemon juice, amaretto, and lemon zest. Slowly stir the lemon mixture into the rice mixture and cook for 10 minutes longer. Remove the vanilla pod and discard. Stir in the whipping cream (mixture will still be runny but will thicken as it cools). Spoon the rice pudding into bowls. Cover and refrigerate for at least 4 hours.
• Sprinkle the chilled rice pudding with sliced almonds and serve.

MAPLE-LEMON-RAISIN RICE PUDDING

Steps:

• Combine water and rice in heavy medium saucepan. Bring to simmer. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Uncover and cool.
• Position rack in center of oven; preheat to 350°F. Butter 6- to 8-cup soufflé dish. Place in roasting pan. Whisk milk and next 6 ingredients in large bowl to blend. Stir in raisins and 1 1/2 cups cooked rice (reserve any remaining rice for another use). Pour into dish. Sprinkle nutmeg over. Add enough hot water to roasting pan to come halfway up sides of dish. Bake until pudding is set in center and brown around edges, about 1 hour 5 minutes.
• Remove dish from water. Cool pudding at least 15 minutes. Spoon into bowls and serve warm or at room temperature with whipped cream.

RICE PUDDING WITH LEMON SAUCE

Steps:

• cook rice.set aside.
• beat eggs, till light and lemon colored.add sugar, nutmeg, salt and milk and cooked rice to a large mixing bowl.
• Pour into 2 quart baking dish.in which 1 stick of butter has been melted.
• bake at 400* for 30 minutes.(center should be a little shaky).
• to prepare LEMON SAUCE:.
• mix cornstarch with water, stir till dissolved -- in a saucepan, mix sugar, salt, lemon juice, butter and egg.add cornstarch mixture --
• stir and cook slowly, till thick -- remove from heat and add a few drops of yellow food coloring is desired.
• this is good over bread pudding, rice pudding or leftover crumbled cake.
• makes about 1 cup -- .

LEMON RICE PUDDING

Steps:

• In a saucepan, bring water, rice, raisins and nutmeg to a boil. Reduce heat; cover and simmer for 15-20 minutes or until all liquid is absorbed. Cool. Prepare pudding mix according to package directions. Stir in rice mixture and lemon zest. Serve immediately or refrigerate.

LEMON RICE PUDDING BRULEE

Steps:

• In a small saucepan, bring lemonade and rice to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat; stir in lemon zest. Cover and let stand for 5 minutes. Cool to room temperature., In a large saucepan, combine 1/3 cup sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in cranberries and cooled rice. , Divide among six 8-oz. ramekins. Place on a baking sheet. Combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle puddings with sugar mixture. Heat sugar with the torch until caramelized. Sprinkle with pecans. Serve immediately., If broiling the puddings, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Sprinkle with pecans. Serve warm.,

RICE PUDDING WITH LEMON SAUCE

Steps:

• Make the Rice Pudding
• Heat the oven to 325°F.
• In a medium bowl, combine the rice, milk, dates, eggs, butter, salt, and nutmeg. Scrape the seeds from the vanilla bean and stir them into the mixture. Pour into a 1 1/2-quart baking dish. Place the dish in a roasting pan and add enough hot water to come halfway up the sides of the baking dish. Bake for 45 minutes or until bubbly around the edges and the top is golden.
• Make the Lemon Sauce
• In a small saucepan set over medium heat, combine 1 cup water, the sugar, cornstarch, and salt. Bring the mixture up to a boil. Remove from the heat, add the butter, lemon zest, and lemon juice, and stir well. Drizzle the lemon sauce over each serving of pudding.