Lemon Rice Pudding Recipe
Ingredients
| 3 cups cooked long-grain rice | ||
| 3 cups milk, whole or low-fat | ||
| Sugar | 3/4 Cup (16 tbs) | |
| 2 tablespoons finely chopped crystallized ginger | ||
| Lemon peel | 1 Teaspoon, grated | |
| Walnuts | 1/4 Cup (16 tbs), coarsely chopped | |
| Vanilla extract | 1 Teaspoon | |
Directions
Combine the rice, milk, and sugar in a 2-quart saucepan; bring to a boil over medium-high heat.
Reduce the heat to medium-low and simmer, stirring to break up any rice lumps, for 20 minutes.
Add the ginger and lemon peel and simmer, stirring frequently, until the mixture thickens, about 10 minutes.
Remove from the heat and stir in the walnuts and vanilla.
Reduce the heat to medium-low and simmer, stirring to break up any rice lumps, for 20 minutes.
Add the ginger and lemon peel and simmer, stirring frequently, until the mixture thickens, about 10 minutes.
Remove from the heat and stir in the walnuts and vanilla.
Chef
