Rice Pudding with Lemon Sauce

1. 1

   Heat the oven to 325F.

2. 2

   In a medium bowl, combine the rice, milk, dates, eggs, butter, salt, and nutmeg.

3. 3

   Scrape the seeds from the vanilla bean and stir them into the mixture.

4. 4

   Pour into a 1 1/2-quart baking dish.

5. 5

   Place the dish in a roasting pan and add enough hot water to come halfway up the sides of the baking dish.

6. 6

   Bake for 45 minutes or until bubbly around the edges and the top is golden.

7. 7

   In a small saucepan set over medium heat, combine 1 cup water, the sugar, cornstarch, and salt.

8. 8

   Bring the mixture up to a boil.

9. 9

   Remove from the heat, add the butter, lemon zest, and lemon juice, and stir well.

10. 10

    Drizzle the lemon sauce over each serving of pudding.

* Per serving · 4 servings · Values may vary.

No additional tips available.