Baked Lemon Rice Pudding With Breadcrumbs

Ingredients

• 8 oz rice
• 1 quart milk
• 2 tablespoons sugar
• 4 eggs
• ¾ cup fine breadcrumbs
• rind of ½ lemon

Method

1. 1 Boil rice, milk, sugar, and lemon rind until soft and milk is absorbed. Cool slightly.
2. 2 Beat egg yolks and mix into the cooled rice.
3. 3 Butter a pudding mold and coat with breadcrumbs.
4. 4 Beat egg whites to stiff peaks and fold into the rice mixture.
5. 5 Pour into mold and bake at 350°F for 1 hour until brown and firm.
6. 6 Serve with fruit sauce or stewed fruit.