Lemon Rice Pudding (Soy Milk)

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel the zest from the lemon in large strips with a vegetable peeler. Be sure only to get the yellow zest, not the white pith.
  • In a 2 quart sauce pan, simmer soy milk, sugar and lemon zest over medium heat until just steaming.
  • Lightly beat the two eggs in a small bowl. To the eggs, add about 1/3 cup hot milk a spoonful at a time, stirring after each spoonful is added to temper the eggs.
  • Slowly pour the eggs mixture into the sauce pan of milk, stirring constantly.
  • At this point, remove the strips of lemon zest, or optionally strain the pudding base through a wire mesh strainer into a bowl, and then return to the pan.
  • Increase the heat to medium-high, and stir constantly until the milk just starts to thicken. Do not let the milk boil.
  • Add the cooked white rice and keep stirring until the pudding is somewhat thickened and silky.
  • Remove from heat and add vanilla if desired.
  • Pour into a serving dish or individual dishes. Cover the top of the pudding with plastic cling film to keep a skin from forming.
  • Cool at room temperature until just warm.
  • Can serve warm, or further chill in the refrigerator if desired.
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