Lemon Rice Pudding Soy Milk Recipes

Steps:

• Pour the rice into a medium saucepan (nonstick works well). Add the milk, cream, butter, salt and 2 cups of water and stir to combine. Bring the mixture to a gentle boil over medium-high heat, then cover the pan, reduce the heat to low and simmer, stirring twice as it cooks, until all the liquid is absorbed and the mixture is creamy, 20 to 25 minutes.
• Turn off the heat, add the sweetened condensed milk, vanilla and lemon zest and juice and stir. Return to the heat and cook for 5 more minutes, then turn off the heat again. Mix in the egg, stirring constantly.
• Let the mixture sit in the pan for an additional couple of minutes, then serve it nice and warm with some grated lemon zest over the top.

Steps:

• Peel the zest from the lemon in large strips with a vegetable peeler. Be sure only to get the yellow zest, not the white pith.
• In a 2 quart sauce pan, simmer soy milk, sugar and lemon zest over medium heat until just steaming.
• Lightly beat the two eggs in a small bowl. To the eggs, add about 1/3 cup hot milk a spoonful at a time, stirring after each spoonful is added to temper the eggs.
• Slowly pour the eggs mixture into the sauce pan of milk, stirring constantly.
• At this point, remove the strips of lemon zest, or optionally strain the pudding base through a wire mesh strainer into a bowl, and then return to the pan.
• Increase the heat to medium-high, and stir constantly until the milk just starts to thicken. Do not let the milk boil.
• Add the cooked white rice and keep stirring until the pudding is somewhat thickened and silky.
• Remove from heat and add vanilla if desired.
• Pour into a serving dish or individual dishes. Cover the top of the pudding with plastic cling film to keep a skin from forming.
• Cool at room temperature until just warm.
• Can serve warm, or further chill in the refrigerator if desired.

Steps:

• Heat oven to 140C/120C fan/gas 1. Put the milk, cream, zest and vanilla pod in a saucepan. Gently bring to a simmer, then stir in the caster sugar and rice.
• Transfer mixture to a shallow ovenproof dish and dot the butter on top. Bake for 30 mins, then stir well and cook for 1 hr more until the pudding is soft and creamy, and a golden skin has formed on top. The depth and type of dish you use will affect the cooking time, so if the pudding seems too loose, return to the oven and check every 10 mins or so. Once cooked, rest for 10 mins before serving.

Steps:

• In a large pot (or plastic container if you want to make it in the microwave, which works very well) mix the cornstarch, the grated lemon zest, salt and sugar.
• Slowly mix in enough soymilk to make a smooth paste.
• Then mix in the rest, keeping it smooth.
• Cook over medium heat, stirring constantly until thickened.
• Stir in as much lemon juice as you like- I recommend 2 large ones but it may be more or less according to taste and how juicy the lemons are.
• If making in the microwave, microwave on high for 2 or 3 minutes at a time, stirring well in between times, until thickened and then add the lemon juice.
• If you object to bits of lemon zest it should be strained before you chill it.
• Anyone who likes lemon desserts goes nuts for this.