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Lemon Rice

ingredients

serves 6
50 g Carolina or similar rice
2 cups (500 ml) milk
a pinch of salt
1/3 cup (75 g) 3oz sugargranulated sugar
pared rind and juice of 1 lemon
2 eggs
butter for greasing
3 tbls smooth seedless jam
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
caster sugar (superfine granulated) for dredging

method

1. Wash the rice and put it in a double boiler with the milk, salt and lemon rind

2. simmer for about 1 hour or until tender.

3. Remove the rind and stir in the granulated sugar. Cool slightly.

3. Separate the eggs.

5. Stir the yolks and lemon juice into the rice.

6. Pour into a buttered 1 litre pie dish and bake in a warm oven at 160°C, Gas 3, for 20-25 minutes.

7. Spread the jam on top of the pudding.

8. Whisk the egg whites until stiff, and fold in the caster sugar.

9. Pile on top of the pudding, dredge with a little extra caster sugar, and bake in a very cool oven at 140°C, Gas 1, for 20-30 minutes until the meringue is set and coloured

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