Rice Pudding With Lemon Sauce

Dessert

Recipe courtesy of A Southerly Course cookbook by Martha Hall Foose

Serves 6

Ingredients: 
Pudding

  • 2 cups cooked rice (jasmine works well)
  • 2 cups whole milk
  • 1/2 cup dates, chopped
  • 2 eggs, large beaten
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon salt
  • nutmeg, freshly grated
  • 1 vanilla bean split

Lemon Sauce

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 teaspoon lemon zest, grated
  • 2 tablespoons fresh lemon juice

Rice Pudding With Lemon Sauce

 Rice Pudding With Lemon Sauce

Click image to enlarge

 
Method: 

Pudding
Preheat oven to 325˚F.
In medium bowl combine rice, milk, dates, eggs, butter, salt and nutmeg. Scrape the seeds from the vanilla bean and stir them into rice mixture. Pour into a baking dish. Place baking dish in a roasting pan and add enough water to come halfway up sides of baking dish. Bake for 45 minutes until bubbly around edges and top is golden.

Lemon Sauce
In a small sauce pan set over medium heat, combine 1 cup water, sugar, cornstarch and salt. Bring mixture up to boil. Remove from heat. Add butter, lemon zest, and lemon juice, stir well.

Drizzle the lemon sauce over each serving of rice pudding.
Photo shows dates on top (optional).

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