Lemon Rice Pudding (Soy Milk)

"An easy stove-top rice pudding that can be served warm or chilled. Simple ingredients and easy to make. Cooking time does not include chilling time - this will vary based on the temp in your house and the temp at which you want to serve the pudding. Can be garnished with chocolate sauce, crumbled cookies, or whipped cream."
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  • 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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<p>I live in Colorado Springs. I enjoy collecting, reading and trying recipes from old cookbooks -- they are always an interesting window into domestic history. I enjoy learning classic cooking techniques and then applying them to home cooking.&nbsp; I am currently working on learning about the five "mother sauces" and the variety of sauces that can be made from them.&nbsp; But I'm also a big fan of plain old mid-western farm cooking, too, which I learned from my grandmother and mother.</p>
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