Fruit Rice Pudding With Lemon Sauce
|Cooked rice||2 Cup (32 tbs) (Dry And Flaky)|
|Top milk||2 Cup (32 tbs)|
|Whole egg||1 , beaten|
|Butter||2 1⁄2 Ounce, melted (2/3 Stick)|
|Chopped dates||1⁄2 Cup (8 tbs)|
|Chopped figs||1⁄2 Cup (8 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs) (Adjust Quantity As Per Taste)|
|Ground ginger||1⁄4 Teaspoon|
|For lemon sauce|
|Castor sugar||4 Ounce (100 Gram)|
|Cornflour||1 Tablespoon (Leveled)|
|Salt||3⁄4 Pinch (Small Pinch)|
|Water||1⁄3 Pint (1 Teacup)|
|Lemon||1 , rind grated|
|Butter||1 Ounce (25 Gram)|
|Fresh lemon juice||3 Tablespoon (Can Used Bottled One As Well)|
Beat egg, add sugar and fold in rice, add sweet milk, fruits, and spices; add vanilla, lastly pour in the melted butter.
Pour all into a greased baking dish and bake in moderate (350-degree) oven until custard is set and slightly browned on top.
To make the sauce, in a saucepan, measure the sugar, salt and cornflour. Add water and finely grated lemon rind. Mix well the mixture to make it smooth without any lumps.
Place the pan over low heat and keep on stirring until mixture is boiled and thickened. Simmer for a while, then remove from the heat.
Stir in the butter and lemon juice and blend well.
Serve the sauce hot or cold with the pudding.