Craig Claiborne

Lemon Rice

Preparation info

  • 6 to 8

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 cups milk
  • ½ cup uncooked rice
  • ½ cup

Method

  1. Place the milk and rice in the top part of a double boiler. Cook over hot water for about thirty minutes, until the rice is soft.

  2. Preheat oven to hot (425°F.).

  3. Add the sugar, lemon rind, one and