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Lemon custard rice pudding recipe
Lemon custard rice pudding recipe
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Delicious winter dessert blending rice pudding and custard layers, served with mascarpone or cream.
Ingredients:
  • 500ml (2 cups) milk
  • 300ml pouring cream
  • 1 tsp vanilla bean paste
  • 155g (3/4 cup) caster sugar
  • 1 cinnamon stick
  • 150g (2/3 cup) medium-grain white rice
  • 6 eggs, lightly whisked
  • 60ml (1/4 cup) fresh lemon juice
  • 20.00 ml finely grated lemon rind
  • Icing sugar, to dust
Instructions:
  • In a medium saucepan over medium heat, combine milk, cream, vanilla, sugar, and cinnamon. Stir and cook for 2 minutes until sugar dissolves. Simmer briefly, then let it rest for 10 minutes to infuse flavors. Lastly, strain out and discard the cinnamon.
  • While the water in a medium saucepan comes to a boil over high heat, add the rice. Simmer uncovered on medium heat for 8 minutes until the rice is almost tender, then drain.
  • Preheat your oven to 180C (160C fan-forced) and generously grease a 22cm square baking dish (2L capacity).
  • In a large bowl, vigorously whisk together eggs, juice, and rind. Pour milk mixture into the eggs and whisk until smooth. Add rice and stir until fully incorporated. Transfer the mixture to the prepared dish, spreading it evenly over the base and smoothing the surface.
  • Bake for 40 minutes until rice is tender and pudding is almost set with a slight wobble in the center. Allow to cool for 30 minutes, then serve dusted with icing sugar.

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