I was planning on gyoza with rice for dinner tonight, but just after I started the pot of rice I noticed the left-over zucchini pancake batter so I changed the menu. Just like that I was left with two cups of cooked rice. The solution, of course, to freshly cooked leftover rice is rice pudding. But I wanted something more refreshing than the usual rice pudding, so I grated in the zest from one whole lemon, added some golden raisins and WOW, it’s really, really good. If you want to impress some fancy company, serve it warm with some freshly whipped cream.
Lemony Rice Pudding
- 2 c. cooked brown rice
- 1/2 c. sugar
- 2 lightly beaten eggs
- 2 c. milk
- zest from 1 large lemon
- 1/3 c. golden raisins
- Grease a 1-1/2 quart baking dish.
- Put the milk in a medium saucepan, add the raisins, and scald the milk (heat until it just barely begins to bubble at the edges).
- Stir the sugar and eggs into the cooked rice.
- Slowly stir in the warm milk mixture.
- Pour it all into the baking dish. Bake at 350 degrees for 1 hour and 15 minutes, or until the blade of a knife comes out clean when cut through the center of the pudding.
Serve warm or cold, with milk, cream or whipped cream.