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President Grant’s Rice Pudding recipe

Delicious lemon-scented rice custard servedwarm with a luscious lemon sauce.

Recipe: President Grant’sRice Pudding

1 tablespoon butter or margarine
3 cups hot cooked rice
4 large eggs, separated
1/2 cup granulated sugar
1 tablespoon grated lemon peel
1/8 teaspoon salt
2 cups half-and-half
2 cups milk
1 teaspoon vanilla extractLemon Sauce:
1/2 cup granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup boiling water
1 tablespoon butter or margarine
1 tablespoon grated lemon peel
3 tablespoons lemon juice

  • Stir butter into rice. Beat yolks in largebowl; add rice, sugar, lemon peel, salt, half-and-half, milkand vanilla. Fold in egg whites which have been beaten untilstiff but not dry.
  • Turn into greased shallow 2 1/2-quartbaking dish. Place in large pan containing hot water 1-inch deep.
  • Bake at 350°F (175°F) for 1 houror until knife inserted near center comes out clean. Serve warmwith Lemon Sauce.
  • For Lemon Sauce: Combine sugar, cornstarchand salt in medium saucepan. Stir in water gradually. Cook overmedium heat stirring constantly, about 5 minutes. Blend in butter,lemon peel and lemon juice.

    Makes 6 servings.

    Recipe provided courtesy of the USA RiceFederation.


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