Lemon Cream Rice
1/2 cup rice
1/2 cup sugar
3/4 tsp. salt
2 tbsp. powdered sugar
3 cups milk
1-1/3 tbsp. lemon juice
1 lemon rind, grated
1/4 tsp. lemon extract
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 gradually fold in the powdered sugar and lemon
extract. Pile on top of the pudding.
Bake in moderate (350ºF.) oven until lightly browned (about 20 min.).
Serve with cream or a fruit sauce.
Yields: 7 (2/3 cup) servings.
NOTE: One and one-half cups evaporated milk and one and one-half cups water may
be used. The whites may be folded into the hot custard and baked as a souffle.
from "Rice 200 Delightful Ways to Serve It"