Presidental Lemon Rice Pudding
½ tbsp Butter
2 cups Hot Cooked Rice
2 Eggs, Separated
1 cup Half-and-Half
1 cup Milk
¼ cup Sugar
1 tbsp Grated Lemon Peel
½ tsp Vanilla
Pinch of Salt
Lemon Sauce
½ cup Sugar
1 tbsp Cornstarch or Flour
⅛ tsp Salt
1 cup Boiling Water
1 tbsp Butter
1 tbsp Grated Lemon Peel
3 tbsp Lemon Juice
1
Stir the butter into the rice.
2
Beat the yolks and add cream, milk, sugar, lemon peel, vanilla and salt.
3
Stir the rice into the liquid mixture.
4
Beat the egg whites until they are stiff, but not dry.
5
Gently fold the egg whites into the rice and liquid mixture.
6
Pour into a butter 11x7 inch baking dish.
7
Set into a pan of hot water.
8
Bake at 350 degrees for 1 hour or until a knife inserted into the center comes out clean.
9
Serve warm with whipped cream and lemon sauce.
Lemon Sauce
10
Combine the sugar, cornstarch and salt in a sauce pan.
11
Stir in the hot water gradually.
12
Cook, stirring constantly, for about 5 minutes until slightly thick.
13
Blend in the remaining ingredients.
Ingredients
½ tbsp Butter
2 cups Hot Cooked Rice
2 Eggs, Separated
1 cup Half-and-Half
1 cup Milk
¼ cup Sugar
1 tbsp Grated Lemon Peel
½ tsp Vanilla
Pinch of Salt
Lemon Sauce
½ cup Sugar
1 tbsp Cornstarch or Flour
⅛ tsp Salt
1 cup Boiling Water
1 tbsp Butter
1 tbsp Grated Lemon Peel
3 tbsp Lemon Juice