This vintage Lemon Cream Rice is a comforting Southern dessert that balances the creamy richness of rice pudding with bright, zesty lemon notes. The base is made by gently cooking rice in milk until tender, then enriched with sugar, lemon juice, and grated rind. Egg yolks are stirred in to create a thick, custard-like consistency. For the finishing touch, stiffly beaten egg whites sweetened with powdered sugar are piled on top and baked until golden. The result is a delightful contrast between the smooth, tangy pudding and the light, airy meringue. It’s a nostalgic treat perfect for family dinners or potlucks, offering a homemade charm that modern desserts often lack. Serve it warm with a dollop of whipped cream or a side of fruit sauce for an extra burst of flavor.
Lemon Cream Rice (Southern Rice Industry, 193)
Description
This vintage Lemon Cream Rice is a comforting Southern dessert that balances the creamy richness of rice pudding with bright, zesty lemon notes. The base is made by gently cooking rice in milk until tender, then enriched with sugar, lemon juice, and grated rind. Egg yolks are stirred in to create a thick, custard-like consistency. For the finishing touch, stiffly beaten egg whites sweetened with powdered sugar are piled on top and baked until golden. The result is a delightful contrast between the smooth, tangy pudding and the light, airy meringue. It&# 226;ÂÂs a nostalgic treat perfect for family dinners or potlucks, offering a homemade charm that modern desserts often lack. Serve it warm with a dollop of whipped cream or a side of fruit sauce for an extra burst of flavor.Ingredients
Directions
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Rinse the rice thoroughly under cold water until the water runs clear.
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Place the rinsed rice in a double boiler or a heavy-bottomed saucepan.
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Add the milk to the rice and cook over low heat, stirring occasionally, until the rice is soft and tender.
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In a small bowl, beat the egg yolks until smooth.
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Stir the sugar, grated lemon rind, lemon juice, salt, and beaten egg yolks into the cooked rice mixture.
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Continue cooking the mixture over low heat, stirring constantly, until it thickens to a custard-like consistency.
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Preheat the oven to 350ðF (175ðC) and butter a suitable baking dish.
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Pour the hot rice custard into the prepared baking dish and smooth the top.
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In a clean bowl, beat the egg whites until stiff peaks form.
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Gradually fold the powdered sugar and lemon extract into the egg whites until fully incorporated.
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Spoon the meringue mixture onto the top of the rice pudding, creating peaks with a spoon.
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Bake in the preheated oven until the meringue is lightly browned and set, about 15-20 minutes.
Nutrition Facts
Servings 7
- Amount Per Serving
- Calories 299.7kcal
- % Daily Value *
- Total Fat 4.7g8%
- Saturated Fat 2.1g11%
- Cholesterol 96.8mg33%
- Sodium 3760.0mg157%
- Total Carbohydrate 55.6g19%
- Dietary Fiber 0.1g1%
- Sugars 46.9g
- Protein 10.2g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat gently on the stovetop or microwave.
Substitution: You can use 1 1/2 cups evaporated milk and 1 1/2 cups water in place of the 3 cups of regular milk.
Variation: For a soufflé-style dessert, fold the beaten egg whites directly into the hot custard mixture before baking, rather than piling them on top.
Serving Suggestion: Serve warm with a dollop of whipped cream or a side of fruit sauce for added flavor.
