Lemon cream rice
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Lemon Cream Rice (Jean Cody) | ||
| ½ | cup | Rice |
| ½ | cup | Sugar |
| ¾ | teaspoon | Salt |
| 2 | tablespoons | Powdered sugar |
| 3 | cups | Milk* |
| 1⅓ | tablespoon | Lemon juice |
| 1 | each | Lemon rind, grated |
| 2 | eaches | Eggs |
| ¼ | teaspoon | Lemon extract |
Directions
KEYWORDS: SOUFFLE
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 at 350 degrees for 20 minutes, until lightly browned. Serve with cream or a fruit sauce.
The whites may be folded into the hot custard and baked as a souffle.
*1½ c evaporated milk and 1 ½ c water may be used 7 (⅔ c) servings From "Rice 200 Delightful Ways to Serve It" published by Southern Rice Industry, New Orleans, La. 1934 Submitted By SALLIE KREBS On 03-02-95