Delicious lemon-scented rice custard served warm with a luscious lemon sauce.

President Grant's Rice Pudding

1 tablespoon butter or margarine
3 cups hot cooked rice
4 large eggs, separated
1/2 cup granulated 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 granulated 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

1. Stir butter into rice. Beat yolks in large bowl; add rice, sugar, lemon peel, salt, half-and-half, milk and vanilla. Fold in egg whites which have been beaten until stiff but not dry.
2. Turn into greased shallow 2 1/2-quart baking dish. Place in large pan containing hot water 1-inch deep.
3. Bake at 350°F (175°F) for 1 hour or until knife inserted near center comes out clean. Serve warm with Lemon Sauce.
4. For 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.

Makes 6 servings.

Recipe provided courtesy of the USA Rice Federation.