Anita’s Best Lemon Rice Pudding

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1- 8ounces can condensed milk

2 cups low-fat milk

2 cups water, filtered

1/4 cup heavy cream

1 cup rice, medium grain

1/4 cup fresh lemon juice

zest of 2 lemons

1 egg, beaten

1 teaspoon lemon extract

1/4 teaspoon rum


  1. Place rice into a large saucepan with 2 cups of water over medium heat. Cover the pan, and when just starting to boil lower the heat.
  2. Incorporate low-fat milk, heavy cream, and beaten egg. Start whisking constantly, as continues to simmer.
  3. When it starts to become creamy and rice is cooked add condensed milk, lemon juice, rum, and  zest of one lemon. Mix all ingredients and keeping stirring.
  4. Remove from heat. Add lemon extract and mix well. Serve into individual cups. Enjoy warm or chilled with rest of the zest of a lemon over the top.
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