Old‑Fashioned Lemon Rice Pudding (Southern Baked Custard‑Style)

Recreating Mama’s Sunday Supper Dessert 🍋

Mom never measured when she made rice pudding—she’d eye leftover Sunday rice, crack “about six eggs,” and scent the custard with a splash of Watkins lemon flavoring. When the casserole emerged from the oven, the top was bronzed like crème brûlée and the center spooned up creamy, not runny. I spent years chasing that texture, and this old‑fashioned lemon rice pudding finally unlocked the memory down to the last citrusy note.

The magic is threefold: plenty of eggs (six!), melted butter for silkiness, and a low‑start bake that lets the custard set without curdling. We finish hotter to brown the top—no broiler needed. Whether you serve it warm with nutmeg dust or chilled with berries, this pudding tastes like summer porch swings and church potlucks rolled into one.

Family‑table question: Are you Team Nutmeg Sprinkle or Team Cinnamon on your rice pudding? Drop your pick in the comments!

Why You’ll Love This Recipe

Uses leftover rice—nothing wasted.
Custard‑smooth texture thanks to six whole eggs.
Bright lemon flavor lifts traditional pudding out of “too sweet” territory.
Gluten‑free by nature—no thickeners.

Ingredient Breakdown & Swaps

Ingredient	Purpose	Swap Ideas
Cooked white rice (4–5 cups)	Starchy base	Jasmine for fragrance; brown rice for chew.
Large eggs (6)	Thickens custard	4 eggs + 2 yolks for extra richness.
Granulated sugar (1 cup)	Sweetens	¾ cup for less sweetness.
Whole milk (3 cups)	Creamy liquid	2½ cups milk + ½ cup cream for indulgence.
Melted butter (4 Tbsp / ½ stick)	Silky mouthfeel	Coconut oil for dairy‑free (mute butter flavor).
Lemon extract (2 tsp)	Signature citrus note	1 Tbsp fresh zest + 1 tsp vanilla.
Optional spices	Nutmeg or cinnamon on top	Cardamom for twist.

Rice tip: Use day‑old rice—the grains absorb custard without turning mushy.

Equipment Checklist

2‑quart baking dish (oval or 8×11)
Large mixing bowl & whisk
13×9 water bath pan (optional for silkier custard)
Cooling rack
Microplane if zesting lemons

Detailed Instructions

1 | Preheat & Prep

Preheat oven to 305 °F (yes—low start!). Grease a 2‑quart baking dish with butter. If using water bath, place larger pan on middle rack.

2 | Make Custard

In large bowl whisk 6 eggs and 1 cup sugar until frothy, 1 min. Whisk in 3 cups whole milk, 4 Tbsp melted butter, and 2 tsp lemon extract (or zest + vanilla). Taste; add pinch salt if using unsalted butter.

3 | Add Rice

Fold 4–5 cups cooked, cooled rice into custard. Mixture should be soupy—rice will absorb some liquid as it bakes.

4 | Bake Low & Slow

Pour mixture into prepared dish. Place dish in water bath (optional) and bake 20 minutes at 305 °F. Increase oven to 350 °F and bake 15–20 minutes more until pudding is set but jiggles slightly in center and top is lightly browned.

5 | Cool & Serve

Cool 15 minutes for spoon‑soft texture or chill 4 hours for sliceable squares. Dust with nutmeg or spoon whipped cream on top. Refrigerate leftovers up to 4 days.

Make‑Ahead & Leftovers

Reheat: Microwave individual servings 40 sec with splash milk.
Freeze: Not recommended—custard may separate.
Breakfast hack: Stir cold pudding into smoothie or top with fresh berries.

Nutrition Snapshot (1/8 dish)

Calories : 310 | Fat : 13 g | Carbs : 38 g | Protein : 8 g

Variations & Twists

Version	Add	Note
Coconut Lemon	Swap 1 cup milk for coconut milk; add ½ cup shredded coconut	Tropical flair
Raisin Rum	Stir ½ cup rum‑soaked raisins	Holiday vibe
Maple Vanilla	Replace sugar with ¾ cup maple syrup; add 2 tsp vanilla	New England

Troubleshooting Corner

Issue	Cause	Fix
Curdled texture	Oven too hot	Use water bath, monitor temp.
Soupy center	Under‑baked	Bake until thermometer reads 175 °F center.
Eggy smell	Over‑baked eggs	Stick to low start, don’t exceed 185 °F.

Tiny Kitchen Science – Why the Two‑Stage Bake?

Starting low lets egg proteins coagulate gently, preventing grainy curds. Finishing hot caramelizes milk sugars on top for golden color without burning the custard.

FAQ (Schema‑Ready)

Q – Can I use instant rice?
Cook it first; measure 5 cups cooked. Instant rice absorbs faster, so check pudding at 30 min mark.

Q – Is lemon extract necessary?
No—sub equal vanilla + fresh zest, but extract keeps flavor clear without texture bits.

Q – Dairy‑free?
Use coconut milk + coconut oil; pudding will set slightly softer.

Call‑to‑Action

Try this throwback pudding? Tag #LemonRicePudding so we can taste nostalgia together!