Recipes > Desserts > Puddings > Rice Puddings > Lemon Rice Pudding

Lemon Rice Pudding


  • 1/2 pint of rice
  • 1 quart of milk
  • yolks of 3 eggs
  • 3 large tablespoonfuls of sugar
  • grated rind of 2 lemons
  • a little salt


Boil the rice in the milk till very soft. Add to it while hot the yolks, sugar, grated rind, and salt. If too thick, add a little cold milk. It should be a little thicker than a boiled custard. Turn it into a pudding-dish.


  • whites of 3 eggs
  • 8 tablespoonfuls of sugar
  • juice of 2 lemons


Beat the whites very stiff with the sugar and the juice, and brown the top delicately in the oven. Set on ice and eat very cold.


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The Century Cook Book (1901).

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