Lemon Rice Pudding
|
| 1/2 cup |
Long grain white rice
|
| 3 cups |
Whole milk |
| Zest of |
One lemon |
|
| Pour the
the milk into a heavy saucepan, mix in the sugar and lemon
zest. Bring the mixture to a gentle boil, stirring constantly
to prevent the milk from scorching. Once the sugar has
melted, reduce the heat and add the rice. Cook covered
about 25 minutes. The Milk will absorb the rice. |
|
|
| 1/3 cup |
White sugar |
| 2 egg yolks,
slightly beaten |
|
|
Once the rice is tender, and has
absorbed the milk, add the eggs yolks stirring
thoroughly. Cook on low for another 2-3 minutes
until mixture is a thick pudding.
|
|
|
| For Variety: |
| Add almonds, cherries, and/or apples. |
