Lemon Rice Pudding
|Cooked long grain rice||3 Cup (48 tbs)|
|Milk||3 Cup (48 tbs) (Whole Or Low Fat)|
|Sugar||3⁄4 Cup (12 tbs)|
|Chopped crystallized ginger||2 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
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.