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Dessert
Slow-Baked Lemon Rice Pudding
Milk, rice, sugar, salt, and lemon rind bake low and slow into an old-fashioned creamy pudding.
BreakfastDessertSnackVegetarianGluten-freeOvenPublic domainHistoric recipeFive ingredients
Prep8 min
Cook180 min
Serves6
Total188 min
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 4 cups whole milk
- 1/3 cup uncooked white rice, rinsed
- 1/3 cup granulated sugar
- 1/2 tsp kosher salt
- Finely grated rind of 1/2 lemon
- Butter, for the baking dish
Make it happen
Directions
- 1
Heat the oven to 275°F and butter a 2-quart baking dish.
- 2
Combine the milk, rice, sugar, salt, and lemon rind in the dish.
- 3
Bake uncovered for about 3 hours.
- 4
Stir three times during the first hour so the rice does not settle, then leave undisturbed until the rice is tender and the pudding is softly set.
- 5
Serve warm, or cool and refrigerate promptly.
Estimated per serving
Nutrition at a glance
Recipe makes 6 servings. Values are planning estimates, not medical advice.
1 portion