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.
Follow directions but cook on simmer on top of stove for about 2 hours, stirring every half hour. Pudding should be just barely simmering.
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.