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Ulysses S. Grant's Rice Pudding with Lemon Sauce

by Lisa
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1 tablespoon butter or margarine
3 cups hot cooked rice
4 eggs, separated
2 cups half-and-half
2 cups milk
1/2 cup sugar
1 tablespoon lemon peel, grated
1 teaspoon pure vanilla extract
1/8 teaspoon salt

Lemon Sauce:

1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup boiling water
1 tablespoon butter or margarine
1 tablespoon lemon peel, grated
3 tablespoons fresh lemon juice

Preheat oven to 350-degrees. Stir butter into rice.

Beat egg yolks; add half-and-half, milk, sugar, lemon peel, vanilla and salt.

Add yolk mixture to rice; fold in egg whites which have been beaten until stiff but not dry.

Turn into a buttered shallow 2-quart baking dish; set in pan of hot water. Bake 1 hour, or until knife inserted near center comes out clean. Serve warm with Lemon Sauce.

Lemon Sauce:

Combine sugar, cornstarch and salt; stir in water gradually. Cook, stirring constantly, about 5 minutes. Blend in remaining ingredients.

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