INGREDIENTS

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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