Creamy Rice Pudding

I developed this recipe when my mom was still living to give her a comforting, easy to digest food when she wasn’t feeling well.  I thought at the time that rice pudding was an “older persons” dessert choice BUT THEN…after recipe developing for some time, I decided to add lemon zest.  And whoila! the best tasting, creamiest rice pudding anyone  – of any age  – would be happy to call a special dessert!  Best of all, it uses leftover rice in a delicious “company” dessert.  This recipe makes 4 servings.

In a saucepan, bring to a boil:
1-3/4 cup whole milk
1/2 tsp. Salt
1/3 cup Sugar
1 Tabl. Butter

Whisk together:
1 cup Whole Milk
2 Egg Yolks
2 Tabl. Sugar
2 Tabl. Cornstarch

Drizzle a small amount of the boiling milk into the above and whisk to keep it from curdling (This is called “tempering”) Then, add the entire bowl of milk and eggs, back into the hot milk, whisking constantly to avoid curdling and sticking.  Bring back to a boil, and cook for 2 minutes longer. Remove from heat and pour into a bowl. (As it cools it will thicken slightly.)

1 tsp. Vanilla Extract

Place plastic wrap down on custard to prevent skin from forming.  Allow to cool completely over an ice bath (another bowl with ice water to surround).

When above custard is cool, add:
1-1/2 cups COLD cooked rice
1/2 tsp. Cinnamon
1 tsp. Lemon Zest

Portion out into dessert cups.  Sprinkle each with just a touch of nutmeg.


About bakingway

Baker/Pastry Chef for over 25 years.

Posted on March 4, 2011, in Pudding, Recipes. Bookmark the permalink. 3 Comments.

  1. Yum!! Thanks for sharing this recipe.
    I just made tapioca pudding for myself and others who needed some “comfort” food!
    I wait till I am done and add the vanilla and then immediately take my portion out…let it cool for a sec or two and dig in…nice and warm!!!

  2. Is that 1+3/4 cup milk?

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