Baked Lemon Rice Pudding

Lemon Quick Recipe Rice pudding

Here is a traditional rice pudding with a lemon twist.

Baked Lemon Rice Pudding


  • Zest and juice of 4 lemons
  • 100g pudding rice
  • 850ml whole milk
  • 60g caster sugar, extra for sprinkling on top
  • 25g butter

Serves 4, you will need four ramekin dishes


  • Pre-heat the oven 160 degrees C/ gas mark 3.
  • Combine the milk and sugar in a large pan.
  • Bring to the boil, stir in the lemon juice and butter.
  • Put 25g of rice in each ramekin.
  • Top each ramekin with milk.
  • Bake for 30 minutes.
  • Stir each ramekin and pop back into the oven for 30 minutes.
  • Turn the oven up
  • 180 degrees C/ gas mark 4.
  • Top each ramekin with a sprinkling of sugar and lemon zest.
  • Bake for a further 15 minutes, or until golden brown.
  • Serve with a splash of double cream.

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