Lemon Rice Pudding Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 quart: Milk,
1/2 cup: Arborio rice,
1: Cinnamon stick,
1: Lemon,
1/3 cup: Sugar,
1/2 cup: Heavy cream, optional
Directions:
In a saucepan bring milk and cinnamon stick to a simmer. Stir in the rice
and bring to a boil.
Reduce heat and simmer over very low heat for 30 minutes, stirring
occasionally. Using a vegetable peeler, remove the zest in strips from the
lemon and finely chop. Remove the cinnamon stick. Add the lemon zest and
sugar and continue to simmer for another 45 minutes until thick and creamy.
Add the heavy cream to adjust the puddings consistency, if desired. Serve
warm.
Yield: 4 servings
NOTES : Cooking Live
Recipe by: Cooking Live Show #CL8809
Posted to MC-Recipe Digest V1 #460 by Angele Freeman
on Jan 31, 1997.
Source from luhu.jp
and bring to a boil.
Reduce heat and simmer over very low heat for 30 minutes, stirring
occasionally. Using a vegetable peeler, remove the zest in strips from the
lemon and finely chop. Remove the cinnamon stick. Add the lemon zest and
sugar and continue to simmer for another 45 minutes until thick and creamy.
Add the heavy cream to adjust the puddings consistency, if desired. Serve
warm.
Yield: 4 servings
NOTES : Cooking Live
Recipe by: Cooking Live Show #CL8809
Posted to MC-Recipe Digest V1 #460 by Angele Freeman
on Jan 31, 1997.
Source from luhu.jp