Lemon Rice Pudding – Old‑Fashioned Southern Baked Custard

Equipment Checklist
2‑quart baking dish (oval or 8×11)
Large mixing bowl & whisk
13×9 water bath pan (optional for silkier custard)
Cooling rack
Microplane if zesting lemons
Detailed Instructions
1 | Preheat & Prep
Preheat oven to 305 °F (yes—low start!). Grease a 2‑quart baking dish with butter. If using water bath, place larger pan on middle rack.
2 | Make Custard
In large bowl whisk 6 eggs and 1 cup sugar until frothy, 1 min. Whisk in 3 cups whole milk, 4 Tbsp melted butter, and 2 tsp lemon extract (or zest + vanilla). Taste; add pinch salt if using unsalted butter.

3 | Add Rice
Fold 4–5 cups cooked, cooled rice into custard. Mixture should be soupy—rice will absorb some liquid as it bakes.

4 | Bake Low & Slow
Pour mixture into prepared dish. Place dish in water bath (optional) and bake 20 minutes at 305 °F. Increase oven to 350 °F and bake 15–20 minutes more until pudding is set but jiggles slightly in center and top is lightly browned.