Sunday, September 28, 2014

Rice Pudding with Lemon Sauce

This dish was served at my last book club’s luncheon and it was delicious so I had to make it and try my hand at it.  The recipe was from a cookbook that was written by President Clinton’s cook when he was governor in Arkansas.  I put my own spin on it of course.

Rice Pudding with Lemon Sauce

Cook 1 ½ cups of Arborio rice.  Use the directions on the package.  It should take at least 20 minutes to cook the rice until tender.  You may use another rice if you wish but do not use instant rice.  It should yield at least 2 cups of cooked rice.  If you have a little more than 2 cups, go ahead and use it all. 

½ stick butter
3 large eggs
1 ¼ cups sugar
1 qt. milk
2 cups cooked rice
2 tsp. vanilla
½ tsp. nutmeg (I grated it but you can use ground nutmeg)
½ tsp. salt

Melt ½ of stick butter in large baking dish. I put it in the baking dish to save dishes and then put it in the microwave for 30 seconds.  In a separate bowl, beat 3 large eggs. Add gradually the next 6 ingredients to the eggs. Pour mixture into melted butter and mix well. Bake covered at 300° for 1 hour.  Take the lid off and stir well and turn up the heat to 350°.  Bake for another 1/2 hour or until set and turning a little brown on top. It will serve at least 8.

Lemon Sauce
½ cup of melted butter
¼ cup water
3 tbs. lemon juice
1 cup sugar
1 egg

Beat your egg well. Combine all ingredients. Cook over medium heat, stirring constantly until boiling.  Strain it to make sure there are no lumps from the egg in it.  Set aside covered until it is time to serve.  Serve warm over warm rice pudding. You can refrigerate and reheated.  It should yield 1 1/3 cups of sauce.

The smell tells the story before you even taste it.  It is such a great comfort food.

Have a great Sunday.  Be happy and may God bless you and yours.  

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