Spain on a Fork > All Recipes > Desserts > Raspberry Lemon Rice Pudding
All Recipes, Desserts / July 18, 2017

Raspberry Lemon Rice Pudding

– Raspberry Lemon Rice Pudding –

Rice pudding is one of those desserts that can be so versatile, but we rarely step out of our ¨comfort zone¨ and try a different version other than the classic one. So, I decided to step out of the box and create a rice pudding that elevated the playing field. After testing and trying different versions, I came up with a raspberry lemon rice pudding. This combination of flavors has that ¨wow-factor¨ with every bite, it´s seriously that good! and the best part? how easy it is to make. This dessert can be enjoyed all year round, but during the spring and summer months, is when it´s best enjoyed, as fresh raspberries are in-season. However, you can also use frozen raspberries, as they are available all year-round and have a great color and taste to them. Some people actually prefer frozen over fresh, as they say the fruit has more concentration to it. In this recipe I used fresh raspberries, as they where to beautiful to pass up. Watch the video below on how to make this raspberry lemon rice pudding and start enjoying rice pudding again. Salud! 

Watch the Video Below on How to Make Raspberry Lemon Rice Pudding

Raspberry Lemon Rice Pudding

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 3
Author Albert Bevia @ Spain on a Fork



  • 1/2 Cup Round Rice
  • 4 Cups Milk
  • 1 Vanilla Bean
  • 4 Pieces of Lemon Peel
  • 1/2 Cup Sugar


  • 1 Cup Fresh Raspberries
  • 2 Tbsp Sugar
  • 1 Tsp Freshly Squeezed Lemon Juice
  • Fresh Raspberries and Lemon Zest to Garnish


  1. Heat a small sauce pan with a medium heat and add 1 cup of fresh (or frozen) raspberries, 2 tablespoons of white sugar, 1 teaspoon of fresh lemon juice and mix everything together
  2. After about 4 minutes, remove the sauce pan from the heat, add the raspberry mixture to a sieve with a bowl underneath, and with a wooden spoon push down on the raspberries to release all the liquids into a bowl, set the raspberry liquid aside and discard the paste
  3. Heat a large frying pan with a medium heat, add 4 cups of milk, 1 vanilla bean, 4 pieces of lemon peel, and gently mix everything together
  4. Once the milk starts to lightly boil, add 1/2 cup of round rice to the pan and gently mix everything together, continue to stir while cooking
  5. After about 10 minutes since adding the rice, lower the fire to a LOW heat and add 1/2 cup of white sugar to the pan and continue to stir
  6. After about 15 minutes since adding the sugar, your rice pudding should be perfectly cooked, if you run your spatula through the bottom of the pan and you can see the pan, it´s done, turn the heat off and let it rest for about 5 minutes
  7. Distribute the rice pudding into 3 bowls using only half of the rice pudding in the pan, then distribute the raspberry sauce into each bowl, top of each bowl with the rest of the rice pudding
  8. Garnish with some fresh raspberries and some lemon zest
  9. Enjoy!

Recipe Notes

If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link Shop for Ingredients and get them delivered right to your door!

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.



Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating