LEMON RICE PUDDING

Lemon Rice Pudding image

Provided by Ree Drummond : Food Network

Categories dessert

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 9

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1 cup medium-grain white rice
2 cups milk
2 tablespoons heavy cream
1 tablespoon salted butter
Pinch of kosher salt
One 8-ounce can sweetened condensed milk
1 tablespoon vanilla extract
Zest of 1 1/2 lemons plus juice of 1/2 lemon, plus extra lemon zest, for serving
1 large egg, beaten

Steps:

Pour the rice into a medium saucepan (nonstick works well). Add the milk, cream, butter, salt and 2 cups of water and stir to combine. Bring the mixture to a gentle boil over medium-high heat, then cover the pan, reduce the heat to low and simmer, stirring twice as it cooks, until all the liquid is absorbed and the mixture is creamy, 20 to 25 minutes.
Turn off the heat, add the sweetened condensed milk, vanilla and lemon zest and juice and stir. Return to the heat and cook for 5 more minutes, then turn off the heat again. Mix in the egg, stirring constantly.
Let the mixture sit in the pan for an additional couple of minutes, then serve it nice and warm with some grated lemon zest over the top.