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==See also== |
==See also== |
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[[Category:American Desserts]] |
[[Category:American Desserts]] |
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+ | [[Category:Lemon peel Recipes]] |
− | [[ |
+ | [[Category:Vanilla extract Recipes]] |
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− | [[category:lemon juice Recipes]] |
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− | [[ |
+ | [[Category:Cornstarch Recipes]] |
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− | [[category:margarine Recipes]] |
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− | [[category:vanilla powder Recipes]] |
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− | [[category:butter Recipes]] |
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− | [[category:water Recipes]] |
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− | [[category:Sugar Recipes]] |
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− | [[category:granulated sugar Recipes]] |
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− | [[category:lemon Recipes]] |
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− | [[ |
+ | [[Category:Salt Recipes]] |
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+ | [[Category:Rice Recipes]] |
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− | [[category:rice Recipes]] |
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− | [[category:milk Recipes]] |
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− | [[ |
+ | [[Category:Yolks Recipes]] |
− | [[category:yolks Recipes]] |
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[[Category:Rice Pudding]] |
[[Category:Rice Pudding]] |
Revision as of 04:36, 9 January 2010
Description
Makes 8 servings
Ingredients
- 1 tablespoon butter or margarine
- 3 cups hot cooked rice
- 4 eggs, separated
- 1/2 cup Sugar
- 1 tablespoon grated lemon peel
- 1/8 teaspoon salt
- 2 cups half and half
- 2 cups milk
- 1 teaspoon vanilla extract
- lemon Sauce:
- 1/2 cup Sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1 cup boiling water
- 1 tablespoon butter or margarine
- 1 tablespoon grated lemon peel
- 3 tablespoons lemon juice
Directions
- Stir butter into rice. Beat yolks in large bowl; add Sugar, lemon peel, salt, half and half, milk and vanilla.
- Fold in egg whites which have been beaten until stiff but not dry.
- Turn into greased shallow 2-1/2-quart baking dish.
- Place in large pan containing hot water 1 inch deep.
- Bake at 350 degrees 1 hour or until knife inserted near center comes out clean.
- Serve warm with lemon Sauce.
- lemon Sauce: Combine Sugar, cornstarch and salt in medium saucepan.
- Stir in water gradually. Cook over medium heat stirring constantly, about 5 minutes.
- Blend in butter, lemon peel and lemon juice.