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Lemon Rice Pudding
Posted by Lori Ross - Viewed 728 times

recipes by Lori Ross

3/4 cup rice, jasmine or Basmati
3 pints half and half
4 1/2 tbsp sugar
3 tbsp rum (optional)

Bake:  Preheat the oven to 250F. Peel the lemon with a vegetable peeler and cut the peel into fine strips. Mix the peel, rice, sugar, half and half and rum, if you want it, in a small ovenproof dish. Put in the oven and cook uncovered for about 2 1/2 hours, stirring every 45 minutes or so.

Stovetop:
Follow directions but cook on simmer on top of stove for about 2 hours, stirring every half hour. Pudding should be just barely simmering.
 
Variation:
Lemon pudding: Add zest of 3 lemons to rice mixture at beginning of cooking (keep lemon juice for another use)
 
Nutmeg and Cinnamon pudding: add ¼ tsp each of cinnamon and nutmeg to pudding at end of cooking.

 

serves 6-10
 






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