Rice pudding is currently enjoying a resurgence in popularity, and I couldn’t be happier. This comforting treat was a staple during my childhood, gracing our table not just for dessert but also sometimes for breakfast and supper.

It’s currently citrus season, so I’m taking advantage of all the deliciously sweet lemons by making a lemon curd rice pudding topped with whipped cream.

Rice pudding is a comforting and creamy dessert (or in my case breakfast) made by simmering rice in milk or cream, often sweetened and flavored with vanilla, cinnamon, or other delightful additions.

Ingredients for Rice Pudding

Rice – Any type works, but I prefer using Arborio.
Milk – Whole milk yields a rich, creamy texture, but any non-dairy alternative, such as oat milk, can be used.
Flavorings – Enhance your rice pudding with vanilla, cinnamon, and nutmeg. Experiment with cardamom or cloves for added depth. Alternatively, try adding jam, lemon curd, spiced toffee sauce or even chocolate.

Speaking of chocolate, last week I developed a wonderfully rich dark chocolate rice pudding that you must try. For now, let’s talk lemon curd!

Freshness
Homemade lemon curd boasts unparalleled freshness with the use of recently harvested lemons, delivering a vibrant and authentic citrus flavor that may be compromised in store-bought alternatives.

Quality Ingredients
Crafting the lemon curd yourself allows you, the cook, to select high-quality, fresh ingredients, enhancing the overall taste. For instance, when I’m in the UK, I prefer using Burford Brown eggs for their wonderfully orange yolk and rich flavor.

Creative control
Homemade lemon curd enables you to tailor the sweetness and tartness to suit your preferences and even add extra flavorings such as vanilla extract or even lime, and orange juice.

No Preservatives
By making it at home, you avoid preservatives and additives often found in commercial versions, opting for a purer, more natural alternative.

For the perfect rice pudding, the key lies in using a high ratio of milk to rice, approx. 1 part rice to 6 parts milk. Whilst cooking the rice pudding, you may initially harbor doubts that the mixture will thicken, but don’t worry.The rice pudding soon transforms from liquid into a perfectly thick, creamy consistency.