Rice Pudding Glacé
Baked lemon-scented rice pudding topped with a lemony-vanilla sour cream glaze and served with a topping of mixed fruit. A gluten-free dessert.
3 cups cooked rice
3 cups milk
1/2 cup granulated sugar - divided use
1/4 teaspoon salt
2 teaspoons vanilla extract - divided use
2 teaspoons grated lemon peel, - divided use
1 cup sour cream
2 cups mixed fruit, fresh, canned, or frozen
- Combine rice, milk, 1/4 cup sugar and salt in saucepan. Cook over medium heat, stirring occasionally, until thick and creamy, about 25 minutes. Add 1 teaspoon each vanilla and lemon peel. Turn into buttered, shallow 1 1/2-quart baking dish.
- Blend together sour cream, remaining 1/4 cup sugar, remaining 1 teaspoon vanilla and remaining 1 teaspoon lemon peel. Spread over pudding.
- Broil about 5 minutes to form a glaze.
- Serve warm or cold topped with mixed fruit.
Makes 8 servings.
Recipe provided courtesy of the USA Rice Federation.