{"id":10126,"date":"2015-04-04T13:39:22","date_gmt":"2015-04-04T18:39:22","guid":{"rendered":"http:\/\/debslunch.com\/debslunchblog\/?page_id=10126"},"modified":"2015-04-04T15:07:36","modified_gmt":"2015-04-04T20:07:36","slug":"lemon-rice-pudding","status":"publish","type":"page","link":"https:\/\/debslunch.com\/debslunchblog\/recipes\/lemon-rice-pudding\/","title":{"rendered":"Lemon rice pudding"},"content":{"rendered":"<p>The <a href=\"http:\/\/www.thekitchn.com\/recipe-lemon-rice-pudding-classic-recipes-from-the-kitchn-14893\">original recipe<\/a> calls for 1\/4 cup short grain rice, a pint of half &amp; half, 1 1\/2 TBLS sugar, and the zest of one lemon. <a href=\"http:\/\/en.m.wikipedia.org\/wiki\/Jane_Grigson\">Mrs. Grigson<\/a> says in strips; <a href=\"http:\/\/en.wikipedia.org\/wiki\/Laurie_Colwin\">Laurie Colwin<\/a> says chop fine. Combine everything in an oven-proof dish and bake at 250\u00b0F for 2 1\/2 hours, stirring every 45 minutes.<\/p>\n<p>I <a href=\"https:\/\/debslunch.com\/debslunchblog\/2015\/03\/23\/experimenting\/\">tried it with brown rice<\/a>, and the rice just did not get soft, even after transferring the mixture to a pot on the stove, and adding water (and boiling it over a bit &#8211; took a lot of scrubbing to get the boiled-over milk off), and simmering.<\/p>\n<p>Here&#8217;s what finally worked; the ingredients are not much changed, just the method:<\/p>\n<ul>\n<li>1\/4 cup short grain brown rice<\/li>\n<li>1 cup water<\/li>\n<li>2 cups milk or half &amp; half (I like whole milk for this;\u00a0half &amp; half is too rich)<\/li>\n<li>2 TBLS sugar or other sweetening, honey, agave, brown sugar, maple syrup &#8230;<\/li>\n<li>zest of one lemon<\/li>\n<li>juice of half to all of that lemon<\/li>\n<\/ul>\n<p>Combine the rice and water in a sauce pan that&#8217;s at least 1 qt. size, bring to a boil, then reduce heat to very low, cover, and cook until the water has all been absorbed, 45 minute to one hour. Add the milk, sweetening, and lemon zest. I used a zester to shave off fine strings right in to the pan; you could also remove the zest with a peeler, and chop. Bring the mixture to a boil and transfer to an oven proof dish, and transfer that to a pre-heated 250\u00b0F oven. Bake stirring every 45 minutes or so. I think it will still look quite loose when it&#8217;s done and thicken when it&#8217;s chilled. Remove from the oven and stir in the lemon juice to taste. The batch below I actually baked for more like 3 1\/2 hours, but then it seemed almost <em>too<\/em> thick when chilled, and I added more milk (or yogurt with strawberries for breakfast one day) before eating. I think this makes two large, breakfast-size servings, made with milk, but could easily be 4 dessert-size servings with, say, extra heavy cream drizzled on. Colwin says after it&#8217;s chilled to cover the surface with brown sugar, and run it under the broiler to br\u00fbl\u00e9e it &#8211; that sounds delicious, too, and also better enjoyed in smaller servings.<\/p>\n<p><a href=\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2015\/04\/lemonricepud.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-10128\" src=\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2015\/04\/lemonricepud-400x400.jpg\" alt=\"lemonricepud\" width=\"400\" height=\"400\" srcset=\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2015\/04\/lemonricepud-400x400.jpg 400w, https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2015\/04\/lemonricepud-150x150.jpg 150w, https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2015\/04\/lemonricepud-144x144.jpg 144w, https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2015\/04\/lemonricepud.jpg 640w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The original recipe calls for 1\/4 cup short grain rice, a pint of half &amp; half, 1 1\/2 TBLS sugar, and the zest of one lemon. Mrs. Grigson says in strips; Laurie Colwin says chop fine. Combine everything in an oven-proof dish and bake at 250\u00b0F for 2 1\/2 hours, stirring every 45 minutes. I [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":402,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-10126","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages\/10126","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/comments?post=10126"}],"version-history":[{"count":4,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages\/10126\/revisions"}],"predecessor-version":[{"id":10132,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages\/10126\/revisions\/10132"}],"up":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages\/402"}],"wp:attachment":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/media?parent=10126"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}