Lemon Rice Pudding – Old‑Fashioned Southern Baked Custard

Why You’ll Love This Recipe
Uses leftover rice—nothing wasted.
Custard‑smooth texture thanks to six whole eggs.
Bright lemon flavor lifts traditional pudding out of “too sweet” territory.
Gluten‑free by nature—no thickeners.
Ingredient Breakdown & Swaps
Ingredient Purpose Swap Ideas
Cooked white rice (4–5 cups) Starchy base Jasmine for fragrance; brown rice for chew.
Large eggs (6) Thickens custard 4 eggs + 2 yolks for extra richness.
Granulated sugar (1 cup) Sweetens ¾ cup for less sweetness.
Whole milk (3 cups) Creamy liquid 2½ cups milk + ½ cup cream for indulgence.
Melted butter (4 Tbsp / ½ stick) Silky mouthfeel Coconut oil for dairy‑free (mute butter flavor).
Lemon extract (2 tsp) Signature citrus note 1 Tbsp fresh zest + 1 tsp vanilla.
Optional spices Nutmeg or cinnamon on top Cardamom for twist.
Rice tip: Use day‑old rice—the grains absorb custard without turning mushy