Lemon & Herb Rice Pudding
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There’s something about rice pudding that feels nostalgic. It’s simple, comforting, and quietly elegant all at once.
But this version? This one has a little personality.
The lemon peel gently infuses the milk, giving the pudding a soft citrus warmth. A splash of Sicilian Lemon Balsamic Vinegar adds brightness without overpowering, and just when you think it’s traditional… in comes Herbes de Provence Olive Oil. It may sound unexpected in a dessert, but it brings a delicate herbal note that makes the lemon even more vibrant.
And the candied lemon peel? That’s the finishing touch. Slightly sweet, slightly chewy, and beautiful on top.
This is the kind of dessert you serve in small dishes. Something meant to be savored slowly. It feels old-world, thoughtful, and just a little refined — exactly the kind of recipe that reminds me why good ingredients matter.
Lemon & Herb Rice Pudding
Rated 5.0 stars by 1 users
Category
Desserts
Author:
https://shopevoo.com
Servings
Serves 6-8
Prep Time
20 minutes
A creamy rice pudding infused with lemon peel and Sicilian Lemon Balsamic Vinegar, finished with Herbes de Provence Olive Oil and candied lemon peel for a bright, elegant dessert.
Ingredients
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5 cups whole milk
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Peel of 2 lemons (¼–½ inch wide strips, about 2 inches long)
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¾ cup medium grain rice (not instant)
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1 cup sugar, divided
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1 teaspoon Sicilian Lemon Balsamic Vinegar
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2 tablespoons silver rum (optional)
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2 tablespoons Herbes de Provence Olive Oil
Directions
In a large saucepan, combine the milk and lemon peel. Slowly bring to a boil over medium heat, stirring to prevent scorching. Once boiling, cook for 1 minute, then remove from heat and stir in the rice.
Remove the lemon peels with a slotted spoon. Rinse them under cold water and transfer to a small saucepan. Add enough water to cover and stir in ¼ cup of the sugar. Bring to a boil and cook for 20–25 minutes, until water is mostly evaporated and peels are candied. Remove from heat and transfer to parchment paper to cool and curl.
Stir the Sicilian Lemon Balsamic Vinegar and rum (if using) into the rice mixture. Return to medium heat and bring to a boil. Reduce heat to medium-low and simmer for 20–25 minutes, stirring occasionally, until rice is tender and creamy.
Remove from heat and allow to cool slightly.
Stir in the Herbes de Provence Olive Oil and remaining ¾ cup sugar until well combined.
Let cool, then refrigerate for at least 2 hours before serving.
Serve chilled in small dishes, garnished with a light drizzle of Herbes de Provence Olive Oil and pieces of candied lemon peel.
Recipe Note
Tracey’s Notes
- Stir gently — too much stirring can make it overly thick.
- This dessert tastes even better the next day.
- The olive oil at the end adds silkiness — don’t skip it.