Lemon Cream Rice

Angel posted 02-10-99

Lemon Cream Rice

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


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