Lemony Brown Sugar Baked Rice Pudding
Indulge in the comforting nostalgia of Lemony Brown Sugar Baked Rice Pudding, a delightful twist on a classic dessert that’s creamy, citrusy, and irresistibly rich. This slow-baked recipe combines tender short-grain rice with a luxurious blend of whole milk, heavy cream, and light brown sugar, all infused with the zesty brightness of fresh lemon and the warm aroma of vanilla. A touch of unsalted butter adds a silky finish as it bakes to a luscious, golden perfection. Ideal for cozy family gatherings or as a make-ahead treat, this baked rice pudding is easily customizable—top it off with a sprinkle of cinnamon for an extra cozy touch. Serve it warm or chilled for a dessert that strikes the perfect balance between homestyle comfort and sophisticated flavor. Perfect for anyone searching for comforting desserts, baked pudding recipes, or lemon rice pudding ideas!
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Recipe Information
Ingredients
- 120 grams Short-grain rice (e.g., Arborio or pudding rice)
- 1 liter Whole milk
- 120 milliliters Heavy cream
- 100 grams Light brown sugar
- 2 teaspoons Lemon zest
- 2 teaspoons Vanilla extract
- 2 tablespoons Unsalted butter
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon (optional, for garnish)
Instructions
Preheat your oven to 150°C (300°F). Lightly butter a 2-quart baking dish and set it aside.
Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents clumping.
In a large saucepan, combine the whole milk, heavy cream, light brown sugar, lemon zest, vanilla extract, and salt. Heat over medium-low heat, stirring occasionally, until the mixture is warm and the sugar has dissolved completely. Do not let it boil.
Spread the rinsed rice evenly across the bottom of the prepared baking dish.
Pour the warm milk mixture over the rice, stirring gently to distribute the rice evenly.
Dot the top of the mixture with small pieces of the unsalted butter.
Place the baking dish in the preheated oven and bake for 90 minutes, stirring gently every 30 minutes to prevent a crust from forming too early and to ensure even cooking.
At the 90-minute mark, check the pudding. The rice should be tender, and the mixture should have thickened to a creamy consistency. If the pudding is still too liquid, bake for an additional 5 to 10 minutes.
Once done, remove the pudding from the oven and allow it to cool slightly. As it cools, it will continue to thicken.
Sprinkle the top with optional ground cinnamon for a warming touch. Serve warm or cold, and enjoy the perfect balance of sweetness and lemony brightness!
Nutrition Facts
Calories |
1795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 1053 mg | 46% | |
| Total Carbohydrate | 185.0 g | 67% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 150.9 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1373 mg | 106% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 1756 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
