Lemon Rice

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 cups milk
  • ½ cup uncooked rice
  • ½ cup sugar
  • Grated rind of ½ lemon
  • ¾ teaspoon salt
  • 4 egg yolks, lightly beaten
  • 4 egg whites
  • 2 tablespoons confectioners’ sugar
  • 2 tablespoons lemon juice


    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 one-half tablespoons of the lemon juice, the salt and egg yolks to the rice mixture. Cook, stirring gently, until thickened. Spoon into a well-buttered baking dish. Cool.

    4. Beat the egg whites until soft peaks form. Beat in the confectioners’ sugar and remaining lemon juice. Spoon over the pudding and bake for about five minutes, just long enough to brown the meringue.