Yield: 6 servings
|1½ tablespoon||Lemon juice|
|½||Lemon rind -- grated|
|¾ teaspoon||Salt -- to taste|
|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