| Level: | Easy |
| Total: | 50 min |
| Active: | 10 min |
| Yield: | 2 to 4 servings |
| Level: | Easy |
| Total: | 50 min |
| Active: | 10 min |
| Yield: | 2 to 4 servings |
Ingredients
- 1 cup medium-grain white rice
- 2 cups milk
- 2 tablespoons heavy cream
- 1 tablespoon salted butter
- Pinch of kosher salt
- One 8-ounce can sweetened condensed milk
- 1 tablespoon vanilla extract
- Zest of 1 1/2 lemons plus juice of 1/2 lemon, plus extra lemon zest, for serving
- 1 large egg, beaten
Instructions
- Pour the rice into a medium saucepan (nonstick works well). Add the milk, cream, butter, salt and 2 cups of water and stir to combine. Bring the mixture to a gentle boil over medium-high heat, then cover the pan, reduce the heat to low and simmer, stirring twice as it cooks, until all the liquid is absorbed and the mixture is creamy, 20 to 25 minutes.
- Turn off the heat, add the sweetened condensed milk, vanilla and lemon zest and juice and stir. Return to the heat and cook for 5 more minutes, then turn off the heat again. Mix in the egg, stirring constantly.
- Let the mixture sit in the pan for an additional couple of minutes, then serve it nice and warm with some grated lemon zest over the top.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 511 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 0 g |
| Sugar | 38 g |
| Protein | 13 g |
| Cholesterol | 94 mg |
| Sodium | 197 mg |
| Serving Size | 1 of 4 servings |
| Calories | 511 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 0 g |
| Sugar | 38 g |
| Protein | 13 g |
| Cholesterol | 94 mg |
| Sodium | 197 mg |
Reviews
My family loves this recipe!
Left out the egg and trimmed back on the lemon a bit. It was very good.
I love this. I will confess that I accidentally added a whole 14 oz can of condensed milk and that I added at least double the lemon and zest (to my taste). But it was great!
I thought the pudding was very tasty. That was my first time using lemon zest and I might have left some on the lemon but next time I will use the zest of two lemons for more intense lemon flavor.
This was delicious and for people wondering about the sweetened condensed milk well it is a 14 ounce can but it is by weight not liquid so it is really only 10 liquid ounces in can . I posted this before but for some reason it was not approved!
Very good rice pudding but really to sweet. How could it be made not so sweet? Don’t add sweetened condensed milk? I add Raisins
Easy recipe, love it! Used zest of one lemon, plus juice of one lemon,also full 12 oz can of condensed milk. Perfect creamy,lemony rice pudding!!
Super delicious nice spin on rice pudding
Oh so scrumptious! I love this recipe with the lemon & also made it without lemon & added cinnamon & Golden raisins. Delicious both ways!
This was the first time I have ever made rice pudding ! It was fantastic ! The family loved it ! Would make again and again! Perfection!