Citrus Rice Pudding

lemons and limes


  • 2 1/2 cups cooked long-grain brown rice
  • 2 1/2 cups 1 percent vanilla soymilk
  • 3/4 cup egg substitute
  • 1/2 cup orange juice
  • 1/2 cup fructose, natural cane sugar or liquid fruit sweetener
  • 1/4 cup raisins
  • 1/4 cup dried cherries
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • 1 teaspoon grated orange zest
  • 1 teaspoon grated tangerine zest
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated lime zest
  • 1 vanilla bean, optional


  1. Preheat oven to 350 degrees. Spray 8-10 individual cups or one 9"x13" baking dish with cooking spray. Set aside.
  2. Place all ingredients except vanilla bean in a large mixing bowl. If using the vanilla bean, split it lengthwise and scrape the seeds into the mixing bowl, using the edge of a sharp knife. Mix all the ingredients well.
  3. Pour mixture into prepared cups or pan and bake in preheated oven until just firm, about 1 hour.


8-10 servings


The Taste for Living Cookbook, 1998 by Beth Ginsberg

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  • Nutrition Tip

    If you’re only eating the flesh of oranges, lemons, and grapefruits, you’re missing out on a powerful phytonutrient. Limonene is found mainly in the peel oils of these citrus fruits.

    It not only gives them their pleasant aroma, but also protects them from fungi. Just as this phytonutrient protects the plant, it also helps protect us when we eat it. Research is indicating that limonene acts to inhibit tumor growth.

    You won’t have to succumb to eating citrus peels for these benefits. Add lemon and orange zest or citrus slices to cooked dishes such as breads, casseroles, and desserts, or squeeze your own orange juice and add a teaspoon of zest.

    But don’t disregard the flesh all together. It does provide small amounts of limonene, but better yet is a great source of soluble fiber and vitamin C.

    citrus rice pudding nutrition facts  
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