Rice Pudding Recipe With Lemon Zest
Place into the oven.
Rice pudding recipe with lemon zest. Turn off the heat add the sweetened condensed milk vanilla and lemon zest and juice and stir. In a saucepan bring water rice raisins and nutmeg to a boil. Extra lemon zest garnish opt.
Zest of 1 to 11 2 lemons fresh lemon juice of 1 lemon fresh squeezed 1 large egg beaten. Bake for 30 mins then stir well and cook for 1 hr more until the pudding is soft and creamy and a golden skin has formed on top. Put the milk cream zest and vanilla pod in a saucepan.
1 cup medium grain white rice 2 cups milk 2 tablespoons heavy cream. Stir the rice cream milk sugar and lemon zest together in a 1 2 litre 1 1 4 qt shallow baking dish. One 8 ounce can sweetened condensed milk.
It will not look overly thick at the baking time but don t worry about that. Zest of 1 1 2 lemons plus juice of 1 2 lemon plus extra lemon zest for serving. Add the half and half or milk tablespoon of butter vanilla lemon zest and lemon juice and beat or mix until very smooth.
2 cups water 1 tablespoon salted butter pinch of kosher salt one 8 ounce can sweetened condensed milk 1 tablespoon pure vanilla extract. 1 tablespoon salted butter. Bake for 1 1 4 hours stirring in the skin ever half hour.
Mix in the egg. 1 tablespoon vanilla extract. Transfer mixture to a shallow ovenproof dish and dot the butter on top.