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Title: Impossible Lemon Rice Pudding
Categories: Dessert
Yield: 6 Servings
| AMERICAN MEASUREMENTS | ||
| 2 1/2 | c | Water |
| 1 | c | Converted white rice |
| 1 | ts | Salt |
| 2 | tb | Margarine or butter; divided |
| 1 | c | Granulated sugar |
| 2 | Eggs; separated | |
| 3 | tb | All-purpose flour |
| 1/2 | c | Golden raisins |
| 1 | ts | Ground nutmeg |
| 1 | c | 2% milk |
| 1/3 | c | Fresh lemon juice |
This forms a crusty cake-like layer on top as it bakes; underneith is a saucy rice pudding.
Preheat oven to 350 degrees F.
Bring water to boil in mediumsaucepan. Stir in rice, salt and 1 tablespoon of the butter. Cover tightly and simmer 20 minutes. Remove from heat. Let stand, covered, until all liquid is absorbed, about 15 minutes.
Cream remaining 1 tablespoon butter and the sugar. Add cooked rice, beaten egg yolks, flour, raisins, nutmeg, milk and lemon juice. Fold in stiffly beaten egg whites.
Pour into an ungreased 2-quart baking dish, about 2 inches deep. Place dish in pan containing about 1 inch of hot water.
Bake, uncovered, for 40 to 45 minutes, or until knife inserted neara center comes out clean. Let stand 10 minutes before serving. Refrigerate leftovers. Makes 6 servings.
Per Serving: Calories: 382 (7% pretein, 78% carbohydrate, 15% fat) Protein: 7 grams Total fat: 7 grams Satureated fat: 2 grams Cholesterol: 74 mg Sodium: 447 mg Carbohydrate: 76 grams Exchanges: 1 fruit, 2 starch, 1/2 meat, 1 fat
Source: Oregonian FoodDay; typos by Dorothy Flatman 1997
From: Dorothy Flatman Date: 12-15-97 (13:21) The Once And Future Legend (1) Cooking
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