Lemon Rice Pudding Recipe ingredients

To prepare this Lemon Rice Pudding Recipe, first boil a cup of well washed rice in a quart of milk until very soft. Add to it while hot the beaten yolks of three eggs, the juice and grated rind of two lemons, eight tablespoons of sugar and a pinch of salt. If too thick add a little milk. It should be rather thicker than boiled custard. Turn it into a pudding dish, beat the whites of the eggs very stiff with six tablespoons of powdered sugar, spread over the top and brown delicately in a slow oven.