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Old Fashioned Lemony Rice Pudding

Every Easter my mom would make rice pudding. If My mom did not make it to have for dessert, she made it for Easter breakfast….it was a great breakfast 🙂

It was not the rice pudding with raisins, cinnamon, etc. It was a lemony delight that was covered in meringue and baked until the meringue was a golden brown.


Today, my little sister and I have carried on the family tradition with our families. Plus, just like Mom, we also make it at other times of the year as well.

Although many types of rice work in this pudding (long, short, medium grains), I did try and make it recently using an organic short grain red rice. The rice still had its bran (good for you) and that changed the texture of the pudding. This was not the problem I discovered (the hard way) was the water needed to cook this particular rice was only 1 1/2 cups per 1 cup of rice. All of the rices I had used in the past (and those my mom used) required 2 cups of water per 1 cup of rice to cook. I should have reduced the amount of water I used. Instead, I made rice pudding soup 🙁

My takeaway from this: always read the cooking directions for the rice you are using and adjust water accordingly.

My other tip from lessons learned the hard way is to invest in a decent citrus grater or microplane. I waste so much less lemon and time now that I finally bought myself a microplane. This is the one I have and really like:

It has been $15 well spent!

 

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Comments

  1. Yummmmm!!! I love rice pudding, but I’ve never had it with lemon in it and with meringue on the top. Sounds awesome!!! 🙂

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