Lemon Cream Rice Pudding
|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)|
Heat milk in top part of a double boiler.
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.