Lemon Rice Pudding

Perfect marriage of creamy comfort and bright citrus freshness.

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Prep Time 15

Cook Time 35

Servings: 6

Course: Dessert

Cuisine: American, global

Calories: 420

Ingredients Equipment Method Notes

Ingredients

For the Rice Pudding:

1 cup medium or short-grain white rice (arborio, sushi rice, or standard short-grain work beautifully)
4 cups whole milk (full-fat provides the best creaminess)
1 cup heavy cream (for luxurious richness)
1/2 cup granulated sugar (adjust to taste)
Zest of 2 large lemons (preferably organic, unwaxed)
3 tbsp fresh lemon juice (from about 1 large lemon)
Pinch of salt (enhances all the flavors)

For the Lemon Butter Caramel:

1 cup granulated sugar
4 tbsp unsalted butter (cut into small pieces)
2 tbsp fresh lemon juice

For the Caramelized Top:

2-3 tbsp tablespoons granulated sugar (for sprinkling)

Equipment

1 Heavy-bottomed medium saucepan
1 Small heavy-bottomed saucepan
1 Measuring cup
2 Wooden spoon
Serving bowls

Method

Making the Lemon Rice Pudding:

Step 1: Prepare Your Ingredients Before you begin cooking, zest your lemons using a microplane grater, being careful to only remove the bright yellow outer layer and avoid the bitter white pith. Juice the lemons and set aside. Measure out all your ingredients so everything is ready when you need it. Rinse the Rice. Drain well.
Step 2: Heat the Milk Pour the milk and sugar into your heavy-bottomed saucepan and place over medium heat. Bring the milk to a gentle simmer, which should take about 5-7 minutes. You'll know it's ready when you see small bubbles forming around the edges and steam rising from the surface.
Step 3: Combine Rice, Lemon Zest, and Salt While the milk is heating, in a small bowl combine the rinsed rice, lemon zest, and a pinch of salt. Mix these ingredients together so the lemon zest is evenly distributed throughout the rice.
Step 4: Add Rice Mixture to Simmering Milk Once the milk is at a gentle simmer, carefully add the rice, lemon zest, and salt mixture all at once. Stir well to ensure the rice is evenly distributed throughout the liquid and nothing sticks to the bottom of the pan. Simmer Low and Slow Reduce the heat to low. You want just gentle bubbling—too high heat will cause the milk to scorch. Continue cooking, stirring every 3-4 minutes. The pudding is done when the rice grains are completely soft and the mixture has a thick, creamy consistency that coats the back of your spoon.
Step 5: Remove from Heat and Add Cream Once the rice is fully cooked and tender, remove the pan from the heat. Immediately stir in the heavy cream, mixing thoroughly to incorporate it throughout the pudding. The cream will enrich the pudding and give it a luxurious, velvety texture.
Step 6: Add the Lemon Juice Stir in the fresh lemon juice, mixing thoroughly to distribute the citrus flavor throughout the pudding. The pudding will thicken slightly more as it cools, so it should still be a bit looser than your desired final consistency at this stage.
Step 7: Cool and Set Transfer the pudding to individual serving bowls or one large serving dish.

For the Lemon Butter Caramel:

Step 1: Melt Sugar and Butter Together: Place the sugar and butter pieces in your small heavy-bottomed saucepan and set it over medium heat. Stir occasionally as they melt together. Watch carefully as it transforms from pale golden to a rich amber color, similar to an old penny or dark honey. This process takes about 8-12 minutes. Remove from heat immediately when you reach this deep amber color, as caramel continues to darken from residual heat.
Step 2: Add Lemon Juice Carefully add the lemon juice to the hot caramel. The mixture will bubble up dramatically—this is normal. Stir continuously with a long-handled wooden spoon or heat-resistant spatula until the bubbling calms and you have a smooth, glossy caramel sauce.

Combine :

Step 1: Combine Caramel with Rice Pudding Pour the warm caramel directly over the prepared rice pudding (either in individual ramekins or one large baking dish). Using a spoon or spatula, gently stir the caramel throughout the pudding, creating beautiful swirls and ensuring the caramel flavor is distributed evenly.
Step 2: Add Sugar Topping Sprinkle a thin, even layer of granulated sugar (about 2-3 tablespoons) over the top of the pudding. Make sure the sugar covers the entire surface for even caramelization.
Step 3: Caramelize in the Oven Preheat your oven's broiler to high. Place the pudding dish(es) on the middle rack and broil for 2-4 minutes, watching constantly, until the sugar melts and caramelizes into a golden-brown, crispy top. Alternatively, you can use a kitchen torch to caramelize the sugar for more control. Remove from the oven and let cool for a few minutes before serving. The contrast between the creamy pudding and the crackly caramelized top creates an irresistible texture.

Notes

Tips for Perfect Lemon Rice Pudding Every Time

Choose the Right Rice: Short or medium-grain rice varieties work best because they're higher in starch, which creates that signature creamy texture. Arborio rice (typically used for risotto) is an excellent choice, as is sushi rice or any short-grain white rice. Avoid long-grain rice like basmati or jasmine, as they won't release enough starch to create proper creaminess.

Stir Regularly But Not Constantly: While you need to stir frequently enough to prevent sticking and scorching, constant stirring can break down the rice grains too much. Stirring every 3-4 minutes strikes the right balance.

Watch Your Heat: The most common mistake in rice pudding is cooking over heat that's too high. Low and slow is the mantra here. If your milk is boiling vigorously rather than gently simmering, reduce your heat further.

Fresh Lemon is Essential: Bottled lemon juice simply cannot compare to fresh. The bright, complex flavor of freshly squeezed lemon juice and the aromatic oils in fresh zest are what make this recipe special. Always use fresh lemons for the best results.

Add Cream at the End: Adding the heavy cream after cooking, rather than at the beginning, prevents it from breaking or curdling during the long simmer time and gives you better control over the final texture and richness.

Caramelize the Sugar Evenly: Whether using a kitchen torch or broiler, make sure your sugar layer is thin and even for uniform caramelization. Uneven sugar will result in some spots burning while others remain granular.

Serve at the Right Temperature: This pudding is delicious served immediately after caramelizing while still slightly warm, or you can chill it completely and caramelize the top just before serving for a dramatic temperature contrast.

Storage and Make-Ahead Instructions

The rice pudding base can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The lemon butter caramel can also be made ahead and stored separately at room temperature for up to 3 days or refrigerated for up to 2 weeks. If refrigerated, gently reheat it until pourable before swirling into the pudding.

For best results, combine the pudding with the caramel and add the caramelized sugar topping just before serving. The caramelized crust is best enjoyed within an hour of making it, as it will soften over time due to moisture from the pudding.

If you have leftovers with the caramelized top already added, they can be refrigerated for up to 2 days, though the crust will lose its crackly texture. You can re-caramelize the top with fresh sugar if desired.

Variations and Customization Ideas

While this recipe is perfect as written, there are several ways you can customize it to suit your tastes:

Orange Twist: Substitute orange zest and juice for lemon to create an orange rice pudding with orange butter caramel.

Vanilla Lemon Version: Add a split vanilla bean to the milk while simmering, or stir in 2 teaspoons of pure vanilla extract along with the lemon juice for added depth.

Coconut Lemon: Replace half the milk with coconut milk for a tropical variation that pairs beautifully with lemon.

Lavender Lemon: Add 1 teaspoon of culinary lavender to the milk while it simmers (strain it out before adding rice) for a sophisticated floral note.

Individual Portions: Divide the pudding into individual ramekins before adding caramel and sugar topping for elegant single-serve presentations perfect for dinner parties.

Nutritional Considerations

While this lemon rice pudding is certainly a dessert and should be enjoyed as a treat, it does offer some nutritional benefits compared to many other sweet options. The milk and cream provide calcium and protein, essential for bone health and muscle maintenance. Rice offers energy-sustaining complex carbohydrates, and fresh lemon provides vitamin C and antioxidants.

A typical serving contains approximately 420-450 calories, depending on portion size. The caramelized sugar topping adds minimal additional calories but maximum visual and textural impact.

Common Questions and Troubleshooting

Why is my pudding too thin? If your pudding hasn't thickened properly, it likely needs more cooking time. Continue simmering on low heat, stirring regularly, until the rice is very soft and has released enough starch to thicken the mixture. Remember that it will thicken further as it cools, and adding the cream at the end will also help create the right consistency.

Why did my pudding get too thick? Rice pudding continues to absorb liquid as it sits. If it becomes too thick after refrigeration, simply stir in milk or cream, a tablespoon at a time, until you reach your desired consistency before adding the caramel.

My caramel crystallized—what happened? When melting butter and sugar together, sometimes the mixture can crystallize if stirred too vigorously or cooked unevenly. Keep the heat moderate and stir gently but consistently. If crystallization occurs, you can try adding a tablespoon of water and continuing to cook, though starting over often yields better results.

The sugar topping won't caramelize evenly: Make sure your sugar layer is very thin and completely covers the surface. If using a broiler, rotate the dish every 30 seconds to ensure even caramelization. A kitchen torch gives you much more control and is highly recommended for this step.

Can I make this dairy-free? Yes, you can substitute the milk with full-fat coconut milk or oat milk, and use coconut cream instead of heavy cream. Use plant-based butter in the caramel. The texture will be slightly different but still delicious.

Can I skip the caramelized top? Absolutely! The pudding is delicious with just the swirled caramel. The caramelized top is an optional flourish that adds textural contrast and visual appeal.

Why This Recipe is Perfect for Any Occasion

Lemon rice pudding with buttery lemon caramel and a caramelized sugar crust is remarkably versatile. The combination of creamy comfort and elegant presentation makes it suitable for everything from casual family dinners to sophisticated dinner parties. When served in individual ramekins with their glossy caramelized tops, these puddings rival any restaurant dessert in appearance and taste.

The bright lemon flavor makes it particularly well-suited to spring and summer menus, though the creamy comfort of rice pudding makes it welcome year-round. It's an excellent choice when you need to prepare dessert in advance, as the pudding base and caramel can both be made ahead, with only the final caramelizing requiring last-minute attention.

The theatrical moment of caramelizing the sugar—whether with a torch at the table or under the broiler in the kitchen—adds an element of drama and excitement that guests always appreciate. The satisfying crack of breaking through the caramelized crust to reach the creamy pudding beneath creates a multi-sensory experience that elevates this humble dessert into something truly special.

Final Thoughts

This lemon rice pudding with buttery lemon caramel and caramelized sugar crust represents the perfect evolution of a classic comfort dessert. With basic ingredients—rice, milk, cream, lemon, sugar, and butter—you create layers of flavor and texture that are sophisticated, satisfying, and memorable. The technique is straightforward enough for beginners yet yields results that will impress even the most discerning dessert lovers.

The key to success lies in patience during the cooking process, quality ingredients (especially fresh lemons), and confidence when caramelizing both the butter-sugar mixture and the final sugar topping. Once you've made this recipe a few times, you'll find it becomes almost second nature, and the impressive presentation makes it perfect for any time you want to create something special.

Whether you serve it at an elegant dinner party, enjoy it as a cozy weekend treat, or make it for a special celebration, this lemon rice pudding is sure to become a beloved addition to your dessert repertoire. The combination of creamy citrus-scented pudding, ribbons of buttery caramel, and a crackly caramelized top creates a dessert experience that's far greater than the sum of its simple parts—a true testament to the magic that happens when good technique meets quality ingredients.