Stovetop Lemon Poppy Seed Rice Pudding

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Velvety rice pudding infused with bright lemon zest and dotted with crunchy poppy seeds, cooked gently on the stovetop. This American-inspired recipe, ready in about 45 minutes, layers short-grain rice, whole milk, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 230 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3/4 cup, rinsed short-grain rice
• 4 cups whole milk
• 1/2 cup granulated sugar
• 2 tsp, finely grated lemon zest
• 1 tsp vanilla extract
• 2 tbsp poppy seeds
• 1/4 tsp salt

Instructions

1. Step 1: In a medium heavy-bottomed saucepan, combine 3/4 cup rinsed short-grain rice with 4 cups whole milk, 1/2 cup granulated sugar, and 1/4 tsp salt.
2. Step 2: Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent sticking.
3. Step 3: Reduce heat to low and simmer uncovered, stirring occasionally, for 35-40 minutes until the rice is tender and the pudding has thickened to a creamy consistency.
4. Step 4: Remove from heat and stir in 2 tsp finely grated lemon zest, 1 tsp vanilla extract, and 2 tbsp poppy seeds.
5. Step 5: Let the pudding cool slightly; it will thicken more as it cools. Serve warm or chilled.