Rice Pudding 1

1 tbs butter or margarine

3 cups hot cooked rice

4 eggs, separated

2 cups half-and-half (cream and milk)

2 cups milk

1/2 cup sugar

1 tbs grated lemon peel

1 tsp vanilla extract

1/8 tsp salt

Lemon Sauce*

Stir butter into rice. Beat yolks and add half-and-half, milk, sugar, lemon peel, vanilla, and salt. 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 at 350F for 1 hour or until knife inserted near center comes out clean.

Serve warm with Lemon Sauce*.

Lemon Sauce:

1/2 cup sugar

1 tbs cornstarch

1/8 tsp salt

1 cup boiling water

1 tbs butter or margarine

1 tbs grated lemon peel

3 tbs lemon juice

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

Makes 8 servings.

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Cajun Country -- New Iberia, Louisiana