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–+ servings

Lemon curd rice pudding

Try this creamy, sweet and tangy lemon curd rice pudding topped with whipped cream.
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Course: Breakfast
Servings: 4
Ingredients
Lemon curd
  • 170 g/6oz/ ¾ cup caster sugar
  • 113 g/4oz/ ½ cup unsalted butter
  • 4 med-large eggs beaten
  • 2 large lemons zest and juice
Rice pudding
  • 150 g white rice I used arborio rice
  • 900 ml milk
  • 80 g caster sugar
  • 2 tsp vanilla extract
  • 3 tbsp lemon curd
Instructions
Lemon curd
  • Place the sugar and lemon zest in a medium size heatproof bowl.
  • In a smaller bowl vigorously whisk the lemon juice together with the eggs. (It is important that the lemon juice and eggs are thoroughly combined to avoid ending up with flecks of cooked egg white in the curd.) Once combined, pour the mixture over the sugar and zest and mix.
  • Cut the butter into small cubes and add to the mix.
  • Place the bowl over a pan of barely simmering water (make sure the bowl does not touch the water) and whisk until thickened – approx. 15 mins. Do not be concerned if this takes a little longer
Rice pudding
  • Place the rice in a medium-large pan with the milk and sugar and bring to the boil, stirring occasionally. Reduce the heat slightly and simmer for 15-25 mins, or until the rice is tender. Be sure to stir frequently.
  • In the last few minutes of cooking, stir in vanilla and lemon curd.

Notes

The lemon curd recipe makes 400g of lemon curd. 
To serve
Serve with lightly whipped cream and an extra dollop (or two) of lemon curd.