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New York City Chefs Daily Recipe for 4/10/2001 Recipe for Rice Pudding with Lemon Sauce
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Rice Pudding Lemon Sauce recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chicken, Veal, Pork, Filet, Sole, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.
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Chef's Daily Recipe for 4/10/2001 - Recipe for Rice Pudding with Lemon Sauce
"Rice Pudding with Lemon Sauce"

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"As we graze it grows"

1 tablespoon butter or margarine
3 cups hot cooked rice
4 eggs, separated
2 cups half and half
2 cups milk
1/2 cup sugar
1 tablespoon lemon peel, grated
1 teaspoon pure vanilla extract
1/8 teaspoon salt
Lemon Sauce (see below)

Stir butter into rice.  Beat egg yolks;  add half and half, milk, sugar, lemon peel, vanilla and salt.  Add yolk mixture to rice;  fold in egg whites which have been beaten until stiff but not dry.  Turn into a buttered shallow 2 quart baking dish set in pan of hot water.  Bake in preheated 350 degree oven 1 hour, or until knife inserted near center comes out clean.  Serve warm with Lemon Sauce.

Lemon Sauce

1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup boiling water
1 tablespoon butter or margarine
1 tablespoon lemon peel, grated
3 tablespoons fresh lemon juice

Combine sugar, cornstarch and salt;  stir in water gradually.  Cook, stirring constantly, about 5 minutes. Blend in remaining ingredients.
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