Lemon Rice Pudding Recipe

I have added a classic rice pudding recipe to this blog before, but this recipe is slightly different and is intended to be served more as an Easter dessert than anything else.

This is a twist on the traditional rice pudding, giving it a bit of a North African twist and flavouring it with lemon and nutmeg.

Give this version a try, I am sure that you will fall in love with it! For a comparison, I have published the traditional rice pudding recipe earlier in this blog.

Lemon Rice Pudding

Serves: 6

Ingredients:

25g butter
110g short-grain pudding rice
450ml single cream
450ml whole milk
50g caster sugar
finely-grated zest of 1 lemon
freshly-grated nutmeg

Method:

Rinse the rice under cold, running, water then drain well and turn into a buttered 1.5l ovenproof dish.

Combine the cream, milk, sugar, lemon zest and a generous grating of nutmeg in a pan. Heat gently until just simmering then take off the heat and pour over the rice.

Stir well to combine then dot the butter over the top, transfer to an oven pre-heated to 150ºC (Gas Mark 2) and bake for between 90 and 120 minutes, stirring the pudding every 30 minutes during this time. The pudding is done when it's golden brown on top and has a soft, creamy texture.

If the pudding looks a little runny at the end of the cooking time continue cooking, checking every 15 minutes, until done to your liking (the cooking time will depend on the depth of your dish).

Remove from the oven and allow to rest for 10 minutes before serving.