| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Rice Pudding with Red Currant Jelly and Lemon Sauce

3 cups hot cooked rice*
2 1/2 cups lowfat milk
1 3/4 cups granulated sugar, divided use
5 tablespoons lemon juice, divided use
5 tablespoons butter, divided use
2 tablespoons grated lemon peel, divided use
4 large egg yolks
1 cup water
1 tablespoon cornstarch
1/4 teaspoon salt
4 large egg whites
1/3 cup red currant jelly

1. Combine rice, milk and 1 cup sugar in 3-quart saucepan. Cook over medium heat until thick and creamy, about 10 to 15 minutes, stirring frequently. Remove from heat. Stir in 2 tablespoons lemon juice, 2 tablespoons butter and 1 tablespoon lemon peel. Beat egg yolks in small bowl. Gradually stir one-fourth of hot pudding mixture into egg yolks; return egg mixture to saucepan. Spoon pudding evenly into 6 custard cups. Place cups into 9 x 13-inch pan. Pour hot water around cups to a depth of 1-inch. Bake in 350*F oven 40 to 50 minutes. Remove from oven; cool.
2. Combine water, 1/2 cup sugar and cornstarch in small saucepan over medium heat. Bring to a boil; cook 5 to 6 minutes. Remove from heat and add remaining 3 tablespoons lemon juice, remaining 3 tablespoons butter and remaining 1 tablespoon lemon peel. Stir until smooth. Set aside.
3. Beat egg whites in medium bowl until soft peaks form, about 1 minute. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating at high speed until mixed.

Makes 6 servings.

*Medium or short grain rice will make a creamier pudding.

Recipe provided courtesy of the USA Rice Federation.