Lemon Rice Pudding
1/4 cup rice, jasmine or Basmati
1 pint half and half
1 1/2 tablespoons sugar
1 tablespoon rum (optional)
Preheat the oven to 250°F. Peel the lemon with a vegetable peeler and cut the peel into fine strips. Mix the peel, rice, sugar, half and half and rum, if you want it, in a small ovenproof dish. Put in the oven and cook uncovered for about 2 1/2 hours, sti
When this comes out the rice will have almost dissolved, becoming more like tapioca than anything else. It will thicken quite a lot as it cools. Chill, if you like your rice pudding cold. I can't wait that long, and eat it barely out of the oven.
I am so jealous of people who can eat rice... just the scent of rice can make me swoon...
This is almost the rice pudding I used to make (back when I could eat rice) --
1 cup (raw) rice
8 cups whole milk
10 TB sugar
grated rind of 1 lemon
vanilla or vanilla bean
Cook first 4 ingredients in pot over the stove until thick and cream and rice is done, then stir in vanilla.
At Christmas, for a version of Danish Rice pudding, I would substitute water for some of the whole milk, and when cooked, stir in whipped cream and slivered almonds, and have raspberry coulis to serve.
I'll try this baked version for the kids tomorrow -- less torture for me, since I won't be tempted to taste it as much as a stove-top version.