Lemon Rice Pudding (soy Milk)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 cups soymilk
• 1 lemon, zest of, in strips
• 1/2 cup granulated sugar
• 2 large eggs
• 2 1/2 cups cooked rice (2 to 3 cups will work)
• 1/4 teaspoon vanilla

Recipe

• 1 peel the zest from the lemon in large strips with a vegetable peeler. be sure only to get the yellow zest, not the pith.
• 2 in a 2 quart sauce pan, simmer soy milk, sugar and lemon zest over medium heat until just steaming.
• 3 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.
• 4 slowly pour the eggs mixture into the sauce pan of milk, stirring constantly.
• 5 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.
• 6 increase the heat to medium-high, and stir constantly until the milk just starts to thicken. do not let the milk boil.
• 7 add the cooked rice and keep stirring until the pudding is somewhat thickened and silky.
• 8 remove from heat and add vanilla if desired.
• 9 pour into a serving dish or individual dishes. cover the top of the pudding with plastic cling film to keep a skin from forming.
• 10 cool at room temperature until just warm.
• 11 can serve warm, or further chill in the refrigerator if desired.