Meg's Rice Pudding The New York Times Yield: 4 servings ½ cup seedless raisins 2 Tbsp. rum 1 tsp. lemon juice Grated rind of one lemon ¼ cup uncooked rice 2 cups milk ¼ Tsp. salt 2 Tbsp. butter 2 eggs, separated ⅓ cup sugar Dash of nutmeg Put the raisins in a bowl with the rum, lemon juice and rind. Let stand several hours or overnight. Cook the rice, milk and salt in the top of a double boiler over gently boiling water until the rice is tender, about one hour, stirring frequently with a fork. Remove the rice from the heat and stir in the butter. Beat the egg yolks lightly. Pour the hot rice mixture into the yolks slowly, stirring vigorously. Cool. Add the raisins. Preheat the oven to 325o. Beat the egg whites until stiff, adding the sugar gradually. Gently fold into the rice mixture. Pour into a greased 1-quart casserole and sprinkle with nutmeg. Set in a pan of hot water and bake 30 minutes. Lemon Rice Pudding Gourmet Magazine Yield: 4 to 5 servings 1½ cups water 1/3 cup rice 1/3 cup seedless raisins ¼ tsp. salt ¼ tsp. ground nutmeg 2 cups cold milk 1 package instant lemon pudding Bring the water to a boil; stir in rice, raisins, salt and nutmeg. Cover and simmer (about 30 minutes) until rice is soft and all liquid absorbed. Cool. Measure cold milk into mixing bowl. Add instant lemon pudding. Beat slowly 2 minutes with rotary beater. Stir in cooled rice mixture, spoon into serving dishes and chill until serving time.

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