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Lemon cream rice (southern rice industry, 1934)
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| Artist: |
_ |
| Categories: |
Cereals, Desserts, Fruits, Lemon |
| Yield: |
7 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Rice | | 1/2
| cup | Sugar | | 3/4
| tsp | Salt | | 2
| tbsp | Sugar, powdered | | 3
| cup | Milk | | 1 1/3
| tbsp | Lemon juice | | 1
| | Lemon rind, grated | | 2
| | Eggs | | 1/4
| tsp | Lemon extract |
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Procedures:
| 1 | Lemon cream rice (southern rice industry, 1934) categories: rice desserts servings: 7 ** clean rice. | | 2 | Place in double boiler. | | 3 | Add milk and cook until rice is soft. | | 4 | Add sugar, lemon rind, lemon juice, salt and beaten egg yolks. | | 5 | Cook until mixture thickens. | | 6 | Turn into buttered oven dish. | | 7 | Beat egg whites until stiff and fold in gradually the powdered sugar and lemon extract. | | 8 | Pile on top of pudding and bake in moderate oven until lightly browned. | | 9 | Serve with cream or a fruit sauce. | | 10 | The whites may be folded into the hot custard and baked as a souffle. | | 11 | Note: one and one-half cups evaporated milk and one and one-half cups water may be used. | | 12 | Yield: 7 servings -- 2/3 cups temperature: 350 °F. | | 13 | Time: 20 minutes from "rice 200 delightful ways to serve it" published by souther |
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