Lemon Curd Rice Pudding

Serves 6 · 10 min prep · 35 min cook

Ingredients

• 3/4 cup Arborio rice
• 4 cups whole milk
• 1 cup heavy cream
• 1/3 cup granulated sugar
• 2 tbsp lemon zest
• 1/4 tsp fine sea salt
• 2 large egg yolks
• 3/4 cup store-bought or homemade lemon curd
• 1 tsp pure vanilla extract
• 1 tbsp fresh lemon juice
• 1 tbsp unsalted butter

Instructions

1. 1Rinse the Arborio rice under cold water until the water runs mostly clear, then drain well. This removes excess surface starch so the pudding stays creamy rather than gluey.
2. 2Combine the rice, milk, cream, sugar, lemon zest, and salt in a heavy saucepan. Bring to a gentle simmer over medium heat, stirring often so the rice does not stick.
3. 3Reduce heat to low and cook uncovered, stirring every few minutes, until the rice is tender and the mixture has thickened to a loose porridge consistency, about 25 to 30 minutes.
4. 4In a small bowl, whisk the egg yolks with a spoonful of the hot rice mixture to temper them. Stir the tempered yolks back into the pot.
5. 5Cook over low heat for 2 to 3 more minutes, stirring constantly, until the pudding thickens further and looks silky; do not let it boil hard or the eggs may scramble.
6. 6Remove from heat and stir in the butter, vanilla, and fresh lemon juice until the butter melts and everything is fragrant and glossy.
7. 7Let the pudding cool for 10 minutes, then fold in half of the lemon curd so bright citrus ribbons run through the creamy rice.
8. 8Spoon into bowls or jars. Swirl a spoonful of the remaining lemon curd on top of each serving for a vivid yellow finish.
9. 9Serve warm for maximum comfort or chill for at least 1 hour if you prefer a thicker, colder texture. The pudding will continue to set as it cools.
10. 10Just before eating, add an extra tiny dollop of lemon curd and a few strands of fresh lemon zest if you want maximum brightness.