Description
This creamy lemon vanilla rice pudding is a comforting, nostalgic dessert made with jasmine rice, milk, lemon peel, and vanilla. Perfect warm or chilled!
Ingredients
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1 cup jasmine rice (rinsed)
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1 tsp salt
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1 lemon peel (thumb-sized strip)
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4 cups water
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3 cups whole milk (divided)
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1 tsp vanilla extract (or 1 vanilla bean)
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⅔ cup sugar
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2 egg yolks
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Optional: 1 cinnamon stick
Instructions
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Add rice, water, salt, lemon peel, and optional cinnamon stick to a saucepan. Simmer 15 minutes.
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Add 2 cups of milk and vanilla. Cook 15–20 minutes, stirring often.
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Stir in sugar and simmer 5 more minutes.
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In a bowl, whisk 1 cup of milk with egg yolks and a splash of vanilla.
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Lower heat and gradually stir custard into the rice. Cook on low for 5–7 minutes until creamy.
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Remove lemon peel, cinnamon stick, and vanilla bean (if used). Cool, then chill 4 hours or serve warm.
Notes
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Rinse the rice before cooking for best texture.
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Stir often to prevent sticking.
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For extra richness, use a vanilla bean and whole milk.
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Add raisins or dried fruit during the final 5 minutes if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Mediterranean / Middle Eastern-inspired