Lemon Rice Pudding….Yes I serve pudding for breakfast….don’t you?

Pioneer Woman Lemon Rice Pudding

I cannot take credit for this delicious spin on rice pudding.  Ree Drummond featured it on one of her Pioneer Woman cooking shows recently and I knew I just had to try it.  I am always looking for different dishes to serve as the dessert course at the B&B.  This pudding is really creamy with delightful lemony flavor.   It was a hit with the guests and a request went out for the recipe…so here it is Jacqui !

1 cup jasmine white rice

2 cups milk

2 tbsp. heavy cream

1 tbsp. salted butter

2 cups of water

Pinch of salt

1 8oz. can sweetened condensed milk

1 tbsp. vanilla extract

Zest one x-large or or 1.5 regular lemons, plus the juice of ½ lemon and extra zest for a garnish on top for serving

1 large egg

Whipped cream for serving.

Pour rice and milk into a medium heavy bottomed saucepan (non stick saucepan would work too).  Add cream, butter, salt, and water and stir to combine.  Bring mixture to a gentle boil over medium heat, then cover and reduce heat to low and simmer, stirring occasionally as it cooks until the liquid is absorbed and the mixture is creamy, about 20-25 minutes.   Add sweetened condensed milk, lemon zest and juice and stir.

In a small bowl, beat up egg with a fork, add a big scoop of the hot rice mixture to the rice stirring it in quickly…this tempers your egg so it doesn’t turn to scrambled eggs when you add it to your hot rice mixture.  Whisk in the egg mixture to the rice pudding in the saucepan and cook another 3 minutes or so…remove from heat and add the vanilla.  Ladle into little serving dishes.

Makes 7 ramekin sized bowl fulls..  Serve warm or cold with a dollop of whipped cream, sprinkled with a little lemon zest.

Thanks Ree, great recipe !

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