Lemon meringue rice

Yield: 6 servings

Measure Ingredient
3 cups Milk
½ cup Rice
½ cup Sugar
1½ tablespoon Lemon juice
½ Lemon rind -- grated
¾ teaspoon Salt -- to taste
2 larges Eggs
2 tablespoons Powdered sugar
½ teaspoon Lemon juice

1. Put in top of double boiler the 3 cups milk and ½ cup raw rice.

Cook over hot water until rice is soft, about 30-35 minutes. 2. Add ½ cup sugar, grated rind of ½ lemon, 1-½ tablespoons lemon juice, salt and 2 slightly beaten egg yolks. Cook until thickened, stirring gently. 3. Spoon into a greased (with margarine) baking dish. Cool. 4. Beat 2 egg whites to soft peaks. Beat in 2 tablespoons powdered sugar and ½ teaspoon lemon juice. Spoon meringue over pudding and bake in preheated 425-degree oven to brown meringue; about 5-6 minutes. 5. For richer pudding, stir 1 tablespoon margarine into the hot rice mixture and use 4 eggs instead of 2.

Recipe By : Jo Anne Merrill

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