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Lemon Cream Rice Pudding

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Ingredients
  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
  Salt 3⁄4 Teaspoon
  Eggs 4 , separated
  Red jelly 1⁄2 Cup (8 tbs) (Bright Colored, Adjust Quantity As Needed)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice, Lemon
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Party, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
Servings: 
6

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4.07857
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 364 Calories from Fat 63

% Daily Value*

Total Fat 7 g10.8%

Saturated Fat 3.1 g15.7%

Trans Fat 0 g

Cholesterol 152.3 mg50.8%

Sodium 348.4 mg14.5%

Total Carbohydrates 69 g23%

Dietary Fiber 0.59 g2.4%

Sugars 50.7 g

Protein 9 g18.6%

Vitamin A 5.6% Vitamin C 9.1%

Calcium 15.6% Iron 5.7%

*Based on a 2000 Calorie diet

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Lemon Cream Rice Pudding Recipe