Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Milk
1/2 c Rice
1/2 c Sugar
1 1/2 tb Lemon juice
1/2 Lemon rind -- grated
3/4 ts Salt -- to taste
2 lg Eggs
2 tb Powdered sugar
1/2 ts Lemon juice

1. Put in top of double boiler the 3 cups milk and 1/2 cup raw rice.
Cook over hot water until rice is soft, about 30-35 minutes. 2. Add
1/2 cup sugar, grated rind of 1/2 lemon, 1-1/2 tablespoons lemon
juice, salt and 2 slightly beaten egg yolks. Cook until thickened,
stirring gently. 3. Spoon into a greased (with margarine) baking
dish. Cool. 4. Beat 2 egg whites to soft peaks. Beat in 2 tablespoons
powdered sugar and 1/2 teaspoon lemon juice. Spoon meringue over
pudding and bake in preheated 425-degree oven to brown meringue;
about 5-6 minutes. 5. For richer pudding, stir 1 tablespoon margarine
into the hot rice mixture and use 4 eggs instead of 2.

Recipe By : Jo Anne Merrill

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