m (Robot: Removing from Category:Cornstarch Recipes) |
m (Bot: Fixing redirects) |
||
| Line 5: | Line 5: | ||
* 1 tablespoon [[butter]] or [[margarine]] |
* 1 tablespoon [[butter]] or [[margarine]] |
||
* 3 cups hot cooked [[rice]] |
* 3 cups hot cooked [[rice]] |
||
| − | * 4 [[ |
+ | * 4 [[egg]]s, separated |
| − | * 1/2 cup [[Sugar]] |
+ | * 1/2 cup [[Granulated sugar|Sugar]] |
* 1 tablespoon grated [[lemon peel]] |
* 1 tablespoon grated [[lemon peel]] |
||
* 1/8 teaspoon [[salt]] |
* 1/8 teaspoon [[salt]] |
||
| Line 13: | Line 13: | ||
* 1 teaspoon [[vanilla extract]] |
* 1 teaspoon [[vanilla extract]] |
||
* [[lemon]] Sauce: |
* [[lemon]] Sauce: |
||
| − | * 1/2 cup [[Sugar]] |
+ | * 1/2 cup [[Granulated sugar|Sugar]] |
* 1 tablespoon [[cornstarch]] |
* 1 tablespoon [[cornstarch]] |
||
* 1/8 teaspoon [[salt]] |
* 1/8 teaspoon [[salt]] |
||
| Line 22: | Line 22: | ||
===Directions=== |
===Directions=== |
||
| − | #Stir [[butter]] into [[rice]]. Beat [[yolks]] in large bowl; add [[Sugar]], [[lemon peel]], [[salt]], half and half, [[milk]] and [[vanilla]]. |
+ | #Stir [[butter]] into [[rice]]. Beat [[egg yolk|yolks]] in large bowl; add [[Granulated sugar|Sugar]], [[lemon peel]], [[salt]], half and half, [[milk]] and [[vanilla]]. |
#Fold in [[egg]] whites which have been beaten until stiff but not dry. |
#Fold in [[egg]] whites which have been beaten until stiff but not dry. |
||
#Turn into greased shallow 2-1/2-quart baking dish. |
#Turn into greased shallow 2-1/2-quart baking dish. |
||
| Line 28: | Line 28: | ||
#Bake at 350 degrees 1 hour or until knife inserted near center comes out clean. |
#Bake at 350 degrees 1 hour or until knife inserted near center comes out clean. |
||
#Serve warm with [[lemon]] Sauce. |
#Serve warm with [[lemon]] Sauce. |
||
| − | #[[lemon]] Sauce: Combine [[Sugar]], [[cornstarch]] and [[salt]] in medium saucepan. |
+ | #[[lemon]] Sauce: Combine [[Granulated sugar|Sugar]], [[cornstarch]] and [[salt]] in medium saucepan. |
#Stir in [[water]] gradually. Cook over medium heat stirring constantly, about 5 minutes. |
#Stir in [[water]] gradually. Cook over medium heat stirring constantly, about 5 minutes. |
||
#Blend in [[butter]], [[lemon peel]] and [[lemon juice]]. |
#Blend in [[butter]], [[lemon peel]] and [[lemon juice]]. |
||
Revision as of 05:21, 17 May 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.