I never tire of Lemon & Golden Berry Deliciousness

Simply Fruit Rice Pudding Recipe Lemon & Golden Berry
Fresh Golden Berries aka Ground Cherries aka Physallis. Tasty by any name!

This is another of my personal favourite rice pudding recipes. It took me a couple of years to discover Golden Berries aka Ground Cherries aka Physalis...but, once I did, I was all in. I must have made well over 15 different flavours using them. They have such a distinct flavour and have complemented every fruit that I have paired them up with so far. They are also tasty just on their own. They kinda look like little yellow cherry tomatoes but in a dried sheath of sorts. You often find them used as a garnish on a tray but they are wonderful little fruits in their own right. If you are a texture averse person, you will find that the fresh lemon in this flavour makes the rice very soft and almost undetectable, but not mushy. I have almost always been able to find these fruits at Food Basic stores, in their

cooler departments with the fresh berries, pretty much year round.

Costco often has them as do most other grocery store chains, albeit less regularly.

Fresh lemon juice squeezed by hand.
I only use fresh lemon juice in my recipes. With a lemon zester or kitchen grater remove the outer zest.

You will see that the fresh lemon gets treated separately in this recipe. In order to preserve it's clean, spunky flavour, I cook and sweeten the fresh lemon juice and zest on their own before adding it to the fruit sauce, near the end. All in all, this is a very easy flavour to make. I have only used fresh lemon in my rice puddings so, to be honest, I don't know what kind of result you would get by using a prepared lemon juice. I have never tried it.

What you will need:

2 medium sized pots with lids, a metal slotted spoon, an immersion blender or upright blender, a hand juicer (if you have one), a zester or small hand grater (if you have one), measuring cups, spoons or kitchen scales, a plastic spatula, a heat resistant/food grade container with lid and a wire whisk if you have one.


15 oz Calrose medium grain rice

15 oz sugar

1 + 12 oz coconut milk ( 14 oz in regular tin )

12 oz golden berry ( 2 small clam shell packages )

4.5 oz fresh lemon juice

1/4 tsp dried ground ginger

lemon zest


  1. Wash fresh lemons. Using a lemon zester or a small kitchen grater or food wrasp, remove the outer zest from the lemon without removing the while pith underneath. Set the lemon zest aside.

  2. Rinse the Calrose rice in water and strain. Repeat 2 more times. Set aside to drain.

  3. In a medium sized pot, place the lemon juice, 2 oz water and 4 oz of sugar. Place over medium heat and bring to a slow simmer, stirring, until all of the sugar has melted. Add the reserved lemon zest. Let simmer for another 2 minutes. Empty the lemon liquid into a small dish.

  4. In the same pot, add the golden berry, 1 cup of water and 11 oz of sugar. Over a medium heat, bring the fruit to a medium boil. Reduce the heat to a simmer and cook another 5 minutes until the golden berries are cooked.

  5. With an immersion or upright blender, puree the fruit until smooth. Add 12 oz of coconut milk, 12 oz of water and 1/4 tsp of dry ginger. Over medium heat, allow the mixture to come back to a medium heat.

  6. Add the cooked and reserved lemon juice liquid to the fruit sauce and incorporate well.

  7. Reduce the heat to a simmer and keep lid closed.

  8. In the second pot add 18 oz of water and 1 oz coconut milk. Bring it to a boil. Add the rinsed and drained rice. Stir to ensure that the rice isn't sticking to the bottom of the pot. Reduce the heat to the lowest setting and cover. Set a timer for 20 minutes. After the 20 minutes, turn off the heat and allow the rice to continue to cook and absorb more liquid for an additional 10 minutes. Keep covered.

  9. After the 10 minutes rest time, add the cooked rice to the fruit sauce. Incorporate the rice well into the sauce, breaking up any clumps of cooked rice. A wire whisk works great for this.

  10. Pour the hot Lemon & Golden Berry rice pudding into a heat proof/food safe container. Cover and allow to cool for 15 to 20 minutes on the counter or on a cooling rack. Place the fruit rice pudding in the fridge to cool completely or serve yourself up a delicious bowl of it to enjoy right away.

  11. The rice pudding will keep for up to 2 weeks in the fridge, covered or you can portion and package the fruit rice pudding into smaller freezer grade containers and freeze it for up to a few months.

  12. Consult our How to Freeze & Thaw post for best results. Consult our Simply Fruit Rice Puddings Basic Ingredients post and our Basic Cooking Techniques post for more tips and tricks to help you make your very own fruit rice pudding.

  13. Enjoy this unique flavour on it's own or add your favorite frozen ice cream or gelato. Strawberry or Orange would work great.

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