Lemon Rice Pudding (Soy Milk)

1. 1

   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.

2. 2

   In a 2 quart sauce pan, simmer soy milk, sugar and lemon zest over medium heat until just steaming.

3. 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. 4

   Slowly pour the eggs mixture into the sauce pan of milk, stirring constantly.

5. 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. 6

   Increase the heat to medium-high, and stir constantly until the milk just starts to thicken. Do not let the milk boil.

7. 7

   Add the cooked white rice and keep stirring until the pudding is somewhat thickened and silky.

8. 8

   Remove from heat and add vanilla if desired.

9. 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. 10

    Cool at room temperature until just warm.

11. 11

    Can serve warm, or further chill in the refrigerator if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.