Presidental Lemon Rice Pudding
Stir the butter into the rice.
Beat the yolks and add cream, milk, sugar, lemon peel, vanilla and salt.
Stir the rice into the liquid mixture.
Beat the egg whites until they are stiff, but not dry.
Gently fold the egg whites into the rice and liquid mixture.
Pour into a butter 11x7 inch baking dish.
Set into a pan of hot water.
Bake at 350 degrees for 1 hour or until a knife inserted into the center comes out clean.
Serve warm with whipped cream and lemon sauce.
Combine the sugar, cornstarch and salt in a sauce pan.
Stir in the hot water gradually.
Cook, stirring constantly, for about 5 minutes until slightly thick.
Blend in the remaining ingredients.
Ingredients
Directions
Stir the butter into the rice.
Beat the yolks and add cream, milk, sugar, lemon peel, vanilla and salt.
Stir the rice into the liquid mixture.
Beat the egg whites until they are stiff, but not dry.
Gently fold the egg whites into the rice and liquid mixture.
Pour into a butter 11x7 inch baking dish.
Set into a pan of hot water.
Bake at 350 degrees for 1 hour or until a knife inserted into the center comes out clean.
Serve warm with whipped cream and lemon sauce.
Combine the sugar, cornstarch and salt in a sauce pan.
Stir in the hot water gradually.
Cook, stirring constantly, for about 5 minutes until slightly thick.
Blend in the remaining ingredients.