Baked Lemon Vanilla Rice Pudding Recipes

BAKED LEMON & VANILLA RICE PUDDING

Baked lemon & vanilla rice pudding image

The uplifting zing of lemon zest cuts through the richness of this creamy and comforting classic

Provided by Good Food team

Time 1h40m

Number Of Ingredients 7

Ingredients

600ml milk
450ml single cream
zest 1 unwaxed lemon
1 vanilla pod , split
25g caster sugar
100g short-grain pudding rice
25g butter , diced

Steps:

Heat oven to 140C/120C fan/gas 1. Put the milk, cream, zest and vanilla pod in a saucepan. Gently bring to a simmer, then stir in the caster sugar and rice.
Transfer mixture to a shallow ovenproof dish and dot the butter on top. Bake for 30 mins, then stir well and cook for 1 hr more until the pudding is soft and creamy, and a golden skin has formed on top. The depth and type of dish you use will affect the cooking time, so if the pudding seems too loose, return to the oven and check every 10 mins or so. Once cooked, rest for 10 mins before serving.

Nutrition Facts : Calories 309 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Protein 6 grams protein

BAKED RICE PUDDING

Baked Rice Pudding image

This rice pudding is lovely served warm. It has the appeal of homemade comfort food.

Provided by Emtmom

Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes

Yield 11

Number Of Ingredients 9

Ingredients

1 cup uncooked white rice
2 cups water
3 eggs, beaten
2 cups milk
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon salt
⅓ cup raisins
1 pinch ground nutmeg

Steps:

Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 28.9 g, Cholesterol 54.3 mg, Fat 2.4 g, Fiber 0.4 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 145 mg, Sugar 14 g

GREEK LEMON-RICE PUDDING

Greek Lemon-Rice Pudding image

A dessert adapted from one of the wonderful Moosewood cookbooks. Times do not include extra time needed for pudding to cool.

Provided by echo echo

Categories Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup uncooked white rice
1 tablespoon butter
1/2 teaspoon salt
2 eggs, well beaten
1/3 cup brown sugar
1/4 teaspoon grated lemon, rind of
2 tablespoons lemon juice
1/2 teaspoon vanilla
cinnamon

Steps:

Combine 1-2/3 cups water with rice, butter and salt in a small saucepan.
Bring to a boil and lower the heat to a mild simmer.
Cover and cook until rice is tender, approximately 20 minutes.
Remove from stove and beat in the eggs.
Continue to beat 1-2 minutes.
Stir in sugar, lemon juice and peel, and vanilla.
Transfer to a serving bowl.
Sprinkle top generously with cinnamon.
Cool to room temperature.
Cover tightly and refrigerate until cold.

Nutrition Facts : Calories 305.9, Fat 5.6, SaturatedFat 2.6, Cholesterol 113.4, Sodium 356.6, Carbohydrate 56.5, Fiber 1.3, Sugar 18.1, Protein 6.4

LEMON RICE PUDDING

Lemon Rice Pudding image

The addition of grated lemon peel adds a flavorful twist to traditional rice puddings. Everyone will savor this refreshingly creamy dessert.-Barbara Parker, Newport, New Hampshire

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 7 servings.

Number Of Ingredients 6

Ingredients

1-1/2 cups water
1/2 cup uncooked long grain rice
1/3 cup raisins
1/4 teaspoon ground nutmeg
1 package (1 ounce) sugar-free instant vanilla pudding mix
2 teaspoons grated lemon zest

Steps:

In a saucepan, bring water, rice, raisins and nutmeg to a boil. Reduce heat; cover and simmer for 15-20 minutes or until all liquid is absorbed. Cool. Prepare pudding mix according to package directions. Stir in rice mixture and lemon zest. Serve immediately or refrigerate.

Nutrition Facts :

CLASSIC RICE PUDDING

Classic rice pudding image

Have this creamy rice pudding cooking in the oven while you make dinner and round off your meal with a comforting pud. Serve with jam for a feel-good treat

Provided by Esther Clark

Categories Dessert

Time 1h35m

Number Of Ingredients 8

Ingredients

butter, for the dish
130g pudding rice
70g caster sugar
2 tsp vanilla bean paste or 1 vanilla pod, split and seeds scraped out
800ml whole milk
170ml double cream
grating of nutmeg
fruit jam of your choice, to serve (strawberry or apricot work well)

Steps:

Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.

Nutrition Facts : Calories 358 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 18 grams sugar, Fiber 0.3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

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