Pioneer Woman Lemon Rice Pudding is a creamy, citrusy dessert made with sweetened condensed milk, tangy lemon zest, and tender white rice—all ready in just 40 minutes. It’s a nostalgic treat with a bright twist, bringing cozy comfort and vibrant flavor together in every spoonful.
Whether you’re craving a quick homemade dessert or a warm, feel-good finish to your meal, this recipe is simple, satisfying, and practically foolproof.
Why You’ll Love This Lemon Rice Pudding Recipe
- Creamy and comforting with a zesty pop of lemon
This isn’t your average rice pudding—lemon zest adds brightness that balances the rich, creamy base. - Simple ingredients, one-pot convenience
Everything simmers in one saucepan for easy prep and even easier cleanup. - Quick and weeknight-friendly
From stove to table in under an hour—ideal for busy evenings or last-minute cravings. - Tastes like a homemade hug
It’s warm, sweet, and gently tart—perfect for cozy nights or nostalgic desserts.
Pioneer Woman Lemon Rice Pudding Ingredients
- 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 1½ lemons + juice of ½ lemon (plus extra zest for garnish)
- 1 large egg, beaten
How to Make Pioneer Woman Lemon Rice Pudding
- Rest and serve: Let the pudding sit for a few minutes to finish setting. Spoon into bowls, top with extra lemon zest, and serve warm.
- Cook the rice: In a medium (preferably nonstick) saucepan, combine rice, 2 cups water, milk, cream, butter, and a pinch of salt. Whisk to blend.
- Simmer: Cover and cook over medium-high heat for 20–25 minutes, stirring twice, until thickened and liquid is mostly absorbed.
- Add flavor: Remove from heat. Stir in vanilla extract, sweetened condensed milk, lemon zest, and lemon juice.
- Finish cooking: Return to heat and cook for another 5 minutes to thicken slightly more.
- Temper the egg: Remove from heat again. Slowly whisk in the beaten egg, stirring continuously to avoid scrambling.
Expert Recipe Tips
- Use medium-grain white rice for the creamiest texture—it’s ideal for pudding.
- Stir occasionally while simmering to prevent sticking or burning.
- For a deeper lemon flavor, add a few drops of lemon extract along with the zest.
- Letting the pudding rest before serving helps it thicken to the perfect consistency.
- Prefer a chilled pudding? Let it cool completely and serve from the fridge.
Recipe Variations
- Coconut-Lemon Twist: Replace half the milk with coconut milk for a tropical vibe.
- Berry Lemon Pudding: Fold in fresh blueberries or raspberries just before serving.
- Brûléed Finish: Sprinkle sugar on top and torch briefly for a crisp, caramelized top.
- Cardamom-Infused: Add ¼ tsp ground cardamom with the vanilla for a spiced flavor.
- Lightened-Up: Use low-fat milk and a sugar-free condensed milk alternative for a lighter version.
Storage Instructions
- In the Fridge: Store leftovers in an airtight container for 5–7 days. The flavor develops even more after a day!
- In the Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Lemon Rice Pudding
- On the Stove: Warm gently over medium-low heat, adding a splash of milk if needed to loosen the texture. Stir occasionally until heated through.
- In the Microwave: Heat in 30–60 second bursts, stirring between intervals. Add milk as needed to maintain creaminess.
FREQUENTLY ASKED QUESTIONS
- Which rice is best for lemon rice pudding?
Medium-grain white rice is ideal—it releases just enough starch to create a creamy texture. - Why does my rice pudding get watery?
If the egg is overheated (over 325°F), it can break and release moisture. Stir it in gently and off the heat. - Why is my lemon rice pudding hard after chilling?
That’s starch retrogradation—just reheat it gently and add a splash of milk to loosen it up. - Can I make this ahead of time?
Absolutely! Make it a day ahead and store it in the fridge. Serve cold or reheat gently. - Can I use leftover cooked rice?
Yes, but the texture will be less creamy. Use slightly less milk and adjust cooking time accordingly.
Try More Pioneer Woman Recipes:
- Pioneer Woman Jam Thumbprint Cookies
- Pioneer Woman Potato Chip Chocolate Chip Cookies
- Pioneer Woman Cake Mix Cookie Bars
Nutrition Facts
Amount Per Serving
- Calories 99
- Total Fat 2g
- Saturated Fat 1.1g
- Trans Fat 0.1g
- Cholesterol 11mg
- Sodium 89mg
- Potassium 115mg
- Total Carbohydrates 17g
- Dietary Fiber 0.3g
- Sugars 11g
- Protein 3g
Pioneer Woman Lemon Rice Pudding
Description
Pioneer Woman Lemon Rice Pudding is a creamy, citrusy dessert made with sweetened condensed milk, lemon zest, and tender rice—all ready in just 40 minutes.
Ingredients
Instructions
- In a nonstick saucepan, combine rice, water, milk, cream, butter, and salt.
- Whisk and bring to a simmer.
- Cover and cook 20–25 minutes, stirring occasionally, until thickened.
- Remove from heat. Stir in vanilla, condensed milk, lemon zest, and juice.
- Return to heat for 5 minutes, stirring.
- Remove from heat. Stir in beaten egg quickly and mix well.
- Let rest a few minutes before serving. Garnish with lemon zest.
Notes
- Use medium-grain rice for ideal texture.
Add a splash of milk when reheating to keep it creamy.
Try a brûléed topping or stir in berries for variation.
Pioneer Woman Lemon Rice Pudding
