Old‑Fashioned Lemon Rice Puddin
Southern‑style baked rice pudding scented with lemon, enriched with six eggs, and finished with a caramelized top.
Ingredients
- * 4–5 cups cooked white rice day‑old
- * 6 large eggs
- * 1 cup sugar
- * 3 cups whole milk
- * 4 Tbsp melted butter
- * 2 tsp lemon extract or 1 Tbsp zest + 1 tsp vanilla
- * Pinch salt
Instructions
- # Preheat oven 305 °F. Butter 2‑quart baking dish.
- # Whisk eggs & sugar; whisk in milk, butter, lemon extract.
- # Fold in cooked rice. Pour into dish.
- # Bake 20 min at 305 °F then 15–20 min at 350 °F until set.
- # Cool 15 min; serve warm or chilled.
Notes
* Use water bath for silkier custard.
* Dust with nutmeg or cinnamon.
* Dust with nutmeg or cinnamon.