Lemon Rice Custard Bake with a Bright Creamy Spoonful
I love how this bake feels old fashioned and fresh at the same time. The rice gives it a gentle comfort dessert feel, while the lemon lifts everything into a bright spring treat that works for Easter brunch, weekend dessert, or a quiet homemade moment with tea.
Ingredients:
• 2 cups cooked rice
• 3 large eggs
• 1/2 cup sugar
• 2 cups milk
• 1/3 cup heavy cream
• 1 tsp vanilla extract
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 2 tbsp melted butter
• Pinch of salt
Methods:
Preheat the oven to 350 F and grease an 8 inch baking dish.
Spread the cooked rice evenly into the prepared dish so it forms a soft base for the custard.
In a bowl, whisk the eggs and sugar until smooth and lightly pale.
Add the milk, heavy cream, vanilla, lemon juice, lemon zest, melted butter, and salt. Whisk again until everything is silky and fragrant.
Pour the custard mixture gently over the rice, making sure the rice is evenly covered.
Let the dish sit for 5 minutes so the rice can begin absorbing some of the creamy mixture.
Bake for 40 to 45 minutes, until the edges are set and the center still has a soft custard wobble.
Cool for at least 20 minutes before serving. It thickens as it rests and becomes beautifully creamy.
Spoon into bowls warm or chilled, depending on whether you want it more comforting or more refreshing.
Nutrition: 230 kcal | 5 g protein | 29 g carbs | 10 g fat
