Lemon Rice Pudding – Old‑Fashioned Southern Baked Custard

5 | Cool & Serve
Cool 15 minutes for spoon‑soft texture or chill 4 hours for sliceable squares. Dust with nutmeg or spoon whipped cream on top. Refrigerate leftovers up to 4 days.

Make‑Ahead & Leftovers
Reheat: Microwave individual servings 40 sec with splash milk.
Freeze: Not recommended—custard may separate.
Breakfast hack: Stir cold pudding into smoothie or top with fresh berries.
Nutrition Snapshot (1/8 dish)

Calories : 310 | Fat : 13 g | Carbs : 38 g | Protein : 8 g

Variations & Twists
Version Add Note
Coconut Lemon Swap 1 cup milk for coconut milk; add ½ cup shredded coconut Tropical flair
Raisin Rum Stir ½ cup rum‑soaked raisins Holiday vibe
Maple Vanilla Replace sugar with ¾ cup maple syrup; add 2 tsp vanilla New England
Troubleshooting Corner
Issue Cause Fix
Curdled texture Oven too hot Use water bath, monitor temp.
Soupy center Under‑baked Bake until thermometer reads 175 °F center.
Eggy smell Over‑baked eggs Stick to low start, don’t exceed 185 °F.
Tiny Kitchen Science – Why the Two‑Stage Bake?

Starting low lets egg proteins coagulate gently, preventing grainy curds. Finishing hot caramelizes milk sugars on top for golden color without burning the custard.