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Lemon & Cinnamon Rice Pudding
Creamy rice pudding scented with lemon peel and finished with cinnamon. This egg-free version stays soft enough to eat with a spoon, warm or chilled.
60 minutes · Easy · 6 servings
Also allow: Optional: at least 2 hours chilling
Original house recipe · Not yet kitchen-tested
Ingredients
- Arborio rice110 g
- Whole milk750 ml
- Water200 ml
- Sugar60 g
- Lemon1 whole
- Ground cinnamon0.5 tsp
- Salt0.13 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Milk.
Method
Prepare the lemon
Wash the lemon. Use a peeler to remove three broad strips of yellow zest, avoiding the bitter white pith. Reserve the remaining lemon for another meal; only the peel is used in this pudding. Warm the milk gently in a small saucepan without boiling.
Start the rice
Put the rice, measured water, salt and lemon peel in a heavy saucepan. Bring to a simmer, then cook gently for 7–9 minutes, stirring, until most of the water has been absorbed. Do not rinse the rice first, because its starch helps thicken the pudding.
Cook until creamy
Add the warm milk and bring back to a very gentle simmer. Cook uncovered for 25–35 minutes, stirring frequently along the bottom, until the rice is completely tender and the mixture is creamy. Stir in the sugar and cook for 3–5 minutes more. Keep the heat low enough that the milk does not catch. The pudding should still flow off the spoon; it thickens as it cools.
Portion and finish
Remove and discard the lemon peel. Divide into six small bowls and dust with the cinnamon. Serve warm. For chilled pudding, transfer promptly to shallow containers, refrigerate within 2 hours and chill for at least 2 hours; this chilling time is additional. Keep leftovers refrigerated and use within 2 days.
Add the sugar after the rice is tender. Stop cooking while the pudding is slightly looser than your preferred serving texture.
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