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Citrus-Lemongrass Rice Pudding recipe

Slow-Cooker Citrus-Lemongrass Rice Pudding

by Dina Cheney
One Star Two Stars Three Stars Four Stars Five Stars read reviews (1)

This simple-to-prepare rice pudding—delicious served cold or warm—is creamy and perfumed with the Thai flavors of citrus and lemongrass. It's best when made with medium-grain white rice, as for risotto. Don’t use long-grain or brown rice, which takes longer to cook and requires more liquid. To save time, zest the citrus with a Microplane rasp. Serves 6 to 8

Make-Ahead: Can be completely prepared ahead (may need reheating and a garnish to serve) Vegetarian: May contain eggs and dairy ingredients
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ingredient discovery
Ingredients arborio rice lemongrass vanilla bean paste more more
Cooking spray
5-inch length fresh lemongrass, finely chopped
3 cups 2% milk
3-1⁄2 cups coconut milk (not low fat), well shaken
1-1⁄2 cups granulated sugar
1⁄2 tsp. kosher salt
1-1⁄2 cups uncooked medium-grain white rice, such as arborio, rinsed with cold water and drained
1-1⁄2 Tbs. total freshly grated lemon, orange, and lime zest (use a mixture for the best flavor); more for serving (optional)
1 tsp. vanilla bean paste or extract
1⁄8 tsp. ground cardamom
Tip: To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Grease the slow cooker with cooking spray. Place the lemongrass on a small piece of cheesecloth, form into a bundle, and secure tightly with kitchen twine. Add to a medium-size, heavy saucepan, along with the milk, coconut milk, sugar, and salt. Stir and bring to a strong simmer over medium-high heat (to prevent curdling, do not let boil).

Pour the hot mixture, including the lemongrass sachet, into the slow cooker. Add the rice and stir well. Cover and cook on low until the rice is completely tender, about 2 hours (you want there to be some liquid left). Remove from the heat, discard the lemongrass sachet, and stir in the zest, vanilla, and cardamom.

Let cool slightly, then pour into individual serving bowls, cover, and refrigerate until cold. If desired, garnish with additional zest before serving.

Year-Round Slow Cooker book
photo: Andrew Hugh Purcell
From Book Year-Round Slow Cooker , pp. 56
December 1, 2012

user reviews

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Star Star Star Star Star by Cantcookcantbake, 1/25/2013Wow! This is so incredibly delicious (with my adjustments)! You MUST try it. A few things: 1 hour and 45 minutes, I opened the pot to check the texture of the rice and all the rice was clumped at the bottom. I had to stir it and break apart the rice, so the milk could be absorbed. So, the texture was uneven at that point, but I let it sit for another 15 minutes. Maybe it is just my slow cooker? I have a cuisinart programmable 3.5 quart. Next time I make it, I might just try it in a regular stove top saucer? I also think that it tastes best without the added ingredients at the end (zest, vanilla and cardamom). It is really strong with those added. They are unnecessary, in my opinion. I know the recipe says citrus, but ah well. Lol. I also added a lot more milk in the end because it was not moist enough for my taste. So, I give it a 5 star for the taste without the zest, vanilla and cardamom.