Rice Pudding 1

1 tbs butter or margarine
3 cups hot cooked rice
4 eggs, separated
2 cups half-and-half (cream and milk)
2 cups milk
1/2 cup sugar
1 tbs grated lemon peel
1 tsp vanilla extract
1/8 tsp salt
Lemon Sauce*

Stir butter into rice. Beat yolks and add half-and-half, milk, sugar, lemon peel, vanilla, and salt. Fold in egg whites which have been beaten until stiff but not dry. Turn into a buttered shallow 2-quart baking dish. Set in pan of hot water. Bake at 350F for 1 hour or until knife inserted near center comes out clean.

Serve warm with Lemon Sauce*.

Lemon Sauce:
1/2 cup sugar
1 tbs cornstarch
1/8 tsp salt
1 cup boiling water
1 tbs butter or margarine
1 tbs grated lemon peel
3 tbs lemon juice

Combine sugar, cornstarch, and salt. Stir in water gradually. Cook, stirring constantly, about 5 minutes. Blend in remaining ingredients.

Makes 8 servings.

Return To:


Cajun Country -- New Iberia, Louisiana