Lemon Rice Pudding (Soy Milk)
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 2 cups soymilk
- 1 lemon, zest of, in strips
- 1⁄2 cup granulated sugar
- 2 large eggs
- 2 1⁄2 cups cooked white rice (2 to 3 cups will work)
- 1⁄4 teaspoon vanilla
directions
- Peel the zest from the lemon in large strips with a vegetable peeler. Be sure only to get the yellow zest, not the white pith.
- In a 2 quart sauce pan, simmer soy milk, sugar and lemon zest over medium heat until just steaming.
- Lightly beat the two eggs in a small bowl. To the eggs, add about 1/3 cup hot milk a spoonful at a time, stirring after each spoonful is added to temper the eggs.
- Slowly pour the eggs mixture into the sauce pan of milk, stirring constantly.
- At this point, remove the strips of lemon zest, or optionally strain the pudding base through a wire mesh strainer into a bowl, and then return to the pan.
- Increase the heat to medium-high, and stir constantly until the milk just starts to thicken. Do not let the milk boil.
- Add the cooked white rice and keep stirring until the pudding is somewhat thickened and silky.
- Remove from heat and add vanilla if desired.
- Pour into a serving dish or individual dishes. Cover the top of the pudding with plastic cling film to keep a skin from forming.
- Cool at room temperature until just warm.
- Can serve warm, or further chill in the refrigerator if desired.
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RECIPE SUBMITTED BY
galponetta
USA
<p>I live in Colorado Springs. I enjoy collecting, reading and trying recipes from old cookbooks -- they are always an interesting window into domestic history. I enjoy learning classic cooking techniques and then applying them to home cooking. I am currently working on learning about the five "mother sauces" and the variety of sauces that can be made from them. But I'm also a big fan of plain old mid-western farm cooking, too, which I learned from my grandmother and mother.</p>