Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------KEYWORDS: SOUFFLE--------------------------
Lemon Cream Rice (Jean Cody) 3 c Milk*
1/2 c Rice 1 1/3 T Lemon juice
1/2 c Sugar 1 ea Lemon rind, grated
3/4 t Salt 2 ea Eggs
2 T Powdered sugar 1/4 t Lemon extract

Clean rice. Place in double boiler. Add milk and cook until rice is
soft. Add sugar, lemon rind, lemon juice, salt and beaten egg yolks.
Cook until mixture thickens. Turn into buttered oven dish. Beat egg
whites until stiff and fold in gradually the powdered sugar and lemon
extract. Pile on top of pudding and bake at 350 degrees for 20
minutes, until lightly browned. Serve with cream or a fruit sauce.
The whites may be folded into the hot custard and baked as a souffle.
*1 1/2 c evaporated milk and 1 1/2 c water may be used 7 (2/3 c)
servings From "Rice 200 Delightful Ways to Serve It" published by
Southern Rice Industry, New Orleans, La. 1934

Submitted By SALLIE KREBS On 03-02-95

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