Easy Stovetop Sweet Lemon Rice Recipe

A creamy, egg-free rice pudding prepared on the stovetop with short- or medium-grain white rice, whole milk, sugar, lemon zest, lemon juice, and vanilla. It is sweet, softly textured, and wonderfully bright.

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Prep Time 10

Cook Time 35

Total Time 50

Servings: 4 servings

Ingredients Method Notes

Ingredients

Main Ingredients

1 cup Uncooked medium- or short-grain white rice
2 cups Water
1/4 teaspoon Salt
4 cups Whole milk
3/4 cup Granulated sugar
2 teaspoons Finely grated lemon zest
2 tablespoons Freshly squeezed lemon juice
1 teaspoon Vanilla extract

Optional Ingredients

1 tablespoon Unsalted butter

Optional Toppings

As desired Ground cinnamon, toasted nuts, or raisins

Method

Step-by-Step

Rinse the rice under cool water until the water runs mostly clear. Place the rice, water, and salt in a heavy saucepan and bring the mixture to a boil.
Reduce the heat to low, cover the saucepan, and simmer for 15–18 minutes, or until the water has been absorbed and the rice is nearly tender.
Stir in the whole milk, sugar, and finely grated lemon zest. Cook uncovered over low to medium-low heat for 18–25 minutes, stirring frequently, especially as the pudding thickens.
When the rice is soft and the mixture is creamy but still slightly looser than your preferred final texture, remove the saucepan from the heat. Stir in the lemon juice, vanilla extract, and optional butter.
Let the pudding stand for 5–10 minutes so it can thicken. Serve warm or transfer it to the refrigerator to chill before adding optional cinnamon, toasted nuts, or raisins.

Notes

Use a heavy-bottomed saucepan and stir regularly because milk and rice can scorch quickly. Add lemon juice only after removing the pudding from the heat to help prevent curdling. The pudding thickens substantially as it cools, so stop cooking while it is slightly looser than desired.