Creamy Lemon Rice Pudding

I've always loved the old fashion rice pudding from when I was a child. After trying different recipes from cookbooks, magazines, or the internet, I took it upon myself to try create my own recipe for rice pudding. It took quite a bit of experimentation, but I finally got it right! This creamy lemon rice pudding, without a doubt, absolutely delicious and EASIEST rice pudding recipe I have ever made.

1 cup medium-grain white rice 


2 cups milk 


2 tablespoons heavy cream

2 cups water 


1 tablespoon salted butter 


Pinch of kosher salt 


One 8-ounce can sweetened condensed 
milk 


1 tablespoon pure vanilla extract

Zest of 1 to 11/2 lemons (fresh)

Lemon juice of 1 lemon (fresh squeezed))

1 large egg, beaten

Extra lemon zest, garnish, opt.

For best results, please use a quality nonstick 3 quart saucepan with heavy bottom. Cleanup with nonstick is effortless!!!

Pour rice into a 3-quart saucepan (nonstick works well).

To the rice, add milks, cream, butter, salt and water, stir to combine.

Bring ingredients to a gentle boil over medium-high heat, stirring occasionally, then cover the pan.

Reduce heat to low and simmer, stirring twice as it cooks, until almost all liquid is absorbed and the mixture is creamy, 20 to 25 minutes.

Remove pan from the heat, stir, then add the sweetened condensed milk, vanilla and lemon zest and juice and stir to combine.

Return to the heat and cook for 5 more minutes, then turn off the heat. Slowly add beaten egg, stirring constantly.

Let the rice mixture rest in the pan for an additional 5 minutes.

Serve creamy rice pudding warm or cold with some fresh whipping cream and grated lemon zest over the top. Yield: 4 to 6 servings.

Refrigerate the leftover pudding to eat the next day. The consistency has changes significantly. It's creamy and stir-able, and the rice expands a bit. But the flavor is enhanced, a fabulously flavored!