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Lemon Cream Rice Pudding Recipe
|Milk||3 Cup (48 tbs)|
|Uncooked rice||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Lemon||1⁄2 , rind grated|
|Fresh lemon juice||1 1⁄2 Tablespoon|
|Eggs||4 , separated|
|Red jelly||1⁄2 Cup (8 tbs) (Bright Colored, Adjust Quantity As Needed)|
Calories 364 Calories from Fat 63
% Daily Value*
Total Fat 7 g10.8%
Saturated Fat 3.1 g15.7%
Trans Fat 0 g
Cholesterol 152.3 mg
Sodium 348.4 mg14.5%
Total Carbohydrates 69 g23%
Dietary Fiber 0.59 g2.4%
Sugars 50.7 g
Protein 9 g18.6%
Vitamin A 5.6% Vitamin C 9.1%
Calcium 15.6% Iron 5.7%
*Based on a 2000 Calorie diet
Stir in rice, cover, and cook over simmering water for 30 minutes, or until rice is tender.
Beat 1/2 cup sugar, the grated rind, juice, salt, and egg yolks together.
Stir in small amount of hot mixture.
Put back in double boiler and cook, stirring constantly, for 2 or 3 minutes, or until mixture coats a metal spoon.
Pour into shallow 1 1/2-quart baking dish.
Beat egg whites until foamy; gradually add 1/2 cup sugar and beat until stiff.
Pile lightly on pudding.
Bake in preheated hot oven (400°F.) for about 5 minutes.
Top with jelly.
Serve warm or cold.