Marry This Pioneer Woman Lemon Rice Pudding is a creamy and citrusy recipe, which is made with sweetened condensed milk and fresh lemon zest. It’s the perfect 40-minute dessert, ready in about 40 minutes.
Jump to RecipePioneer Woman Lemon Rice Pudding Recipe Ingredients
- 1 cup medium-grain white rice
- 2 cups milk
- 2 tablespoons heavy cream
- 1 tablespoon salted butter
- Pinch of kosher salt
- 1 (8-ounce) can of sweetened condensed milk
- 1 tablespoon vanilla extract
- Zest of 1 ½ lemons plus juice of ½ lemon
- 1 large egg, beaten
- Extra lemon zest, for serving
How To Make Pioneer Woman Lemon Rice Pudding
- Combine Ingredients: In a medium, nonstick saucepan, combine the uncooked rice, milk, heavy cream, butter, and a pinch of salt.
- Simmer the Rice: Whisk the ingredients together and bring the mixture to a simmer over medium heat.
- Cook the Pudding: Once simmering, reduce the heat to low, cover the saucepan, and cook for 20–25 minutes. Stir occasionally to prevent the rice from sticking, until the liquid is absorbed and the pudding has thickened.
- Add Flavorings: Remove the saucepan from the heat. Stir in the vanilla extract, sweetened condensed milk, lemon zest, and lemon juice until well combined.
- Temper the Egg: Return the pan to low heat for just a moment to ensure it’s hot. Remove from the heat again and immediately pour in the beaten egg, stirring quickly and constantly to incorporate it without scrambling.
- Rest and Serve: Let the rice pudding rest for a few minutes to set up. Serve warm, garnished with extra lemon zest.
Recipe Tips
- What is the best rice for rice pudding? Medium-grain white rice like Arborio or Calrose is ideal. It releases just the right amount of starch to create a creamy texture while still maintaining a slight bite.
- How do I prevent the egg from scrambling? The key is to temper the egg. Make sure the pudding is hot but not boiling when you add the beaten egg. Pour it in a thin stream while whisking or stirring vigorously and continuously. This gently cooks the egg and incorporates it smoothly into the pudding.
- How do I keep the pudding from sticking? Stirring occasionally during the simmering process is important. This prevents a layer of rice from scorching on the bottom of the pan and ensures even cooking.
- Can I make this ahead of time? Yes, rice pudding is delicious served cold. You can also reheat it gently on the stovetop. If it has become too thick upon cooling, just stir in a splash of milk to restore its creamy consistency.
What To Serve With Lemon Rice Pudding
This simple, creamy dessert is wonderful on its own, but can be enhanced with:
- A sprinkle of cinnamon or nutmeg
- A dollop of whipped cream
- Fresh berries, like raspberries or blueberries, for a pop of color and flavor
How To Store Lemon Rice Pudding
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Serving: It can be enjoyed cold straight from the fridge or reheated gently on the stovetop with a little extra milk.
- Freeze: Freezing is not recommended as the texture of the rice and the dairy-based pudding can become grainy upon thawing.
Lemon Rice Pudding Nutrition Facts
- Calories: 99 kcal
- Protein: 3g
- Carbohydrates: 18g
- Fat: 2g
- Sugar: 10g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Why did my rice pudding turn out watery?
This usually means it wasn’t cooked long enough for the rice to absorb the liquid and release its starches. Continue to simmer on low until it reaches a thick, pudding-like consistency.
an I use a different kind of milk?
Yes, you can use low-fat milk or a non-dairy alternative like almond or oat milk, but the final result will be less rich and creamy than if you use whole milk and heavy cream.
Can I make this without lemon for a classic version?
Absolutely. Simply omit the lemon zest and juice for a classic, creamy vanilla rice pudding.
Try More Recipes:
- Pioneer Woman Mushroom Rice Pilaf Recipe
- Pioneer Woman Beef Tips and Rice Recipe
- Pioneer Woman Chicken Broccoli Rice Casserole Recipe
Pioneer Woman Lemon Rice Pudding Recipe
Course: DessertCuisine: BritishDifficulty: Easy4
servings5
minutes30
minutes99
kcalA creamy, citrusy dessert made with sweetened condensed milk, fresh lemon zest, and tender rice—all ready in just 40 minutes.
Ingredients
1 cup medium-grain white rice
2 cups milk
2 tbsp heavy cream
1 tbsp salted butter
Pinch of kosher salt
1 (8-oz) can sweetened condensed milk
1 tbsp vanilla extract
Zest of 1 ½ lemons & juice of ½ lemon
1 large egg, beaten
Directions
- In a saucepan, combine rice, milk, cream, butter, and salt. Bring to a simmer.
- Cover and cook on low for 20-25 minutes, stirring occasionally, until thick.
- Remove from heat and stir in condensed milk, vanilla, and lemon zest/juice.
- Return to heat for a moment, then remove and quickly stir in the beaten egg.
- Let rest for 5 minutes.
- Serve warm, garnished with extra lemon zest.
Notes
- Use medium-grain rice for the ideal creamy texture.
- To reheat, add a splash of milk to loosen the pudding.
- For a fun variation, try adding fresh berries or giving the top a brûlée with a kitchen torch.
- Temper the egg by adding it to the hot pudding off the heat while stirring quickly to prevent scrambling.
