Lemon Cream Rice

Angel posted 02-10-99

Lemon Cream Rice

1/2 cup rice - uncooked
1/2 cup sugar
3/4 teaspoon salt
2 tablespoons sugar - powdered
3 cups milk (*)
1 1/3 tablespoons lemon juice
rind from 1 lemon - finely grated
2 eggs - separated
1/4 teaspoon lemon extract

Preheat oven to 350*F.

Place rice in a strainer and rinse under running water until water runs clear. Place in a double boiler, add milk and cook until rice is soft. Add sugar, lemon rind, lemon juice, salt and beaten egg yolks. Cook until mixture thickens. Turn into a buttered oven dish.

Beat egg whites until stiff and fold in gradually the powdered sugar and lemon extract. Pile on top of pudding and bake in a moderate oven until lightly browned.
Serve with cream or a fruit sauce.

Yields: 4 servings

(*) 1 1/2 cups of evaporated milk & 1 1/2 cups water may be used unstead of ordinary milk.

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