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Lemon Cream Rice (Southern Rice Industry~ 193

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      Title: LEMON CREAM RICE (SOUTHERN RICE INDUSTRY~ 193
 Categories: Desserts
      Yield: 7 Servings
 
    1/2 c  Rice
    1/2 c  Sugar
    3/4 ts Salt
      2 tb Sugar, powdered
      3 c  Milk
  1 1/3 tb Lemon juice
      1    Lemon rind, grated
      2    Eggs
    1/4 ts Lemon extract
 
  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
 
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