| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 7 | Servings | |
INGREDIENTS
| 1/2 | c | Rice |
| 1/2 | c | Sugar |
| 3/4 | ts | Salt |
| 2 | tb | Sugar, powdered |
| 3 | c | Milk |
| 1 1/3 | tb | Lemon juice |
| 1 | Lemon rind, grated | |
| 2 | Eggs | |
| 1/4 | ts | Lemon extract |
INSTRUCTIONS
Lemon Cream Rice (Southern Rice Industry, 1934) Categories: Rice desserts Servings: 7 ** Clean rice. Place in 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 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 moderate oven until lightly browned. Serve with cream or a fruit sauce. The whites may be folded into the hot custard and baked as a souffle. Note: One and one-half cups evaporated milk and one and one-half cups water may be used. Yield: 7 servings ~- 2/3 cups Temperature: 350 degrees F. Time: 20 minutes from "Rice 200 Delightful Ways to Serve It" published by Southern From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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