RICE PUDDING WITH LEMON SAUCE
LEMON SAUCE:
1/2 c. sugar
1 egg, separated
Juice of 1 lemon
PUDDING:
2 eggs, separated
1 c. milk
1/2 c. sugar or to taste
1 lemon, grated rind
2 c. cooked white rice (1 c. raw white rice equals 2 c. cooked)
Mix by hand: rice, sugar, milk and grated rind of 1 lemon with slightly
beaten egg yolks. Beat egg whites until stiff and fold into rice mixture.
Grease lightly medium casserole. Pour in pudding mix and sprinkle top with
cinnamon. Bake 30 minutes at 350 degrees. In small saucepan, combine lemon
juice, sugar and egg. Bring to a boil. Take from heat and whip egg white until
stiff. Fold into lemon sauce, put back on low heat to cook egg whites until
thickened, being careful not to burn sauce (about 1-2 minutes). We always
double the sauce recipe because it's so good. Also can be used for bread
pudding. Enjoy.
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