Ulysses S. Grant's Rice Pudding With Lemon Sauce
Created by dienia b on February 9, 2017
- Servings: 8
- Prep Time: 15m
- Cook Time: 90m
- Recipe #25622
Ingredients
- 1 tablespoon butter
- 3 cups rice (hot cooked)
- 4 large eggs, separated
- 2 cups half and half
- 2 cups milk
- 1/2 cup granulated sugar
- 1 tablespoon grated lemon peel
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- FOR LEMON SAUCE
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1 cup water (boiling)
- 1 tablespoon butter (or margarine)
- 1 tablespoon grated lemon zest
- 3 tablespoon fresh lemon juice
How to Make
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Step 1: Preheat oven to 350-degrees.
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Step 2: Stir butter into rice.
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Step 3: Beat egg yolks; add half-and-half, milk, sugar, lemon peel, vanilla and salt. Add yolk mixture to rice; fold in egg whites which have been beaten until stiff but not dry.
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Step 4: Turn into a buttered shallow 2-quart baking dish; set in pan of hot water.
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Step 5: Bake 1 hour, or until knife inserted near center comes out clean.
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Step 6: Serve warm with Lemon Sauce.
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TO MAKE THE LEMON SAUCE
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Step 7: Combine sugar, cornstarch and salt; stir in water gradually.
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Step 8: Cook,in double boiler stirring constantly, about 5 minutes.
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Step 9: Blend in remaining ingredients.
Nutritional Facts
- Serving Size: 1 (307.9 g)
- Calories 418.5
- Total Fat - 17.9 g
- Saturated Fat - 8.9 g
- Cholesterol - 140.9 mg
- Sodium - 615.3 mg
- Total Carbohydrate - 55.4 g
- Dietary Fiber - 0.7 g
- Sugars - 28.7 g
- Protein - 10 g
- Calcium - 178.8 mg
- Iron - 1.4 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.2 mg