Rice Pudding with Lemon Sauce Recipe

Name: Rice Pudding with Lemon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked rice (I like to use jasmine); 2 cups whole milk; 1/2 cup chopped dates; 2 large eggs, beaten; 1 tablespoon unsalted butter; 1/2 teaspoon salt; Grate of fresh nutmeg; 1 vanilla bean, split; 1/2 cup sugar; 1 tablespoon cornstarch; 1/4 teaspoon salt; 2 tablespoons unsalted butter; 1 teaspoon grated lemon zest; 2 tablespoons fresh lemon juice

Servings: persons

2 cups cooked rice (I like to use jasmine)
2 cups whole milk
1/2 cup chopped dates
2 large eggs, beaten
1 tablespoon unsalted butter
1/2 teaspoon salt
Grate of fresh nutmeg
1 vanilla bean, split
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
2 tablespoons unsalted butter
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice

1
Heat the oven to 325F.
2
In a medium bowl, combine the rice, milk, dates, eggs, butter, salt, and nutmeg.
3
Scrape the seeds from the vanilla bean and stir them into the mixture.
4
Pour into a 1 1/2-quart baking dish.
5
Place the dish in a roasting pan and add enough hot water to come halfway up the sides of the baking dish.
6
Bake for 45 minutes or until bubbly around the edges and the top is golden.
7
In a small saucepan set over medium heat, combine 1 cup water, the sugar, cornstarch, and salt.
8
Bring the mixture up to a boil.
9
Remove from the heat, add the butter, lemon zest, and lemon juice, and stir well.
10
Drizzle the lemon sauce over each serving of pudding.

740

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups cooked rice (I like to use jasmine), 2 cups whole milk, 1/2 cup chopped dates, 2 large eggs, beaten, and more.

Yes, Rice Pudding with Lemon Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rice Pudding with Lemon Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions