Lemon Cream Rice (southern Rice Industry~ 193 Recipe
Yield: 7 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Rice,
1/2 cup: Sugar,
3/4 tsp: Salt,
2 tbsp: Sugar, powdered
3 cup: Milk,
1 1/3 tbsp: Lemon juice,
1: Lemon rind, grated
2: Eggs,
1/4 tsp: Lemon extract,
Directions:
Lemon Cream Rice (Southern Rice Industry, 1934) Categories: Rice
desserts Servings: 7
** 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 in moderate oven until
lightly browned. Serve with cream or a fruit sauce. The whites may
be folded into the hot custard and baked as a souffle.
Note: One and one-half cups evaporated milk and one and one-half cups
water may be used. Yield: 7 servings ~- 2/3 cups Temperature: 350
degrees F. Time: 20 minutes
from "Rice 200 Delightful Ways to Serve It" published by Southern
Source from luhu.jp
desserts Servings: 7
** 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 in moderate oven until
lightly browned. Serve with cream or a fruit sauce. The whites may
be folded into the hot custard and baked as a souffle.
Note: One and one-half cups evaporated milk and one and one-half cups
water may be used. Yield: 7 servings ~- 2/3 cups Temperature: 350
degrees F. Time: 20 minutes
from "Rice 200 Delightful Ways to Serve It" published by Southern
Source from luhu.jp
Tags
Desserts