This week’s recipe can be made ahead, as it’s meant to be served chilled.

Lemon Rice Pudding

½ c. uncooked rice
1 ½ c. water
4 T. raisins
Dash of nutmeg
1 c. skim milk
¼ c. sugar
1 tsp. grated lemon rind
1 tsp. lemon juice
½ tsp. vanilla extract

Place the water, rice, raisins and nutmeg in the top of a double boiler. Mix thoroughly. Cover and cook over boiling water for 20 minutes. Stir in the milk and cook, uncovered, until it is absorbed, about 10 minutes. Stir in the sugar. Cool. Add the lemon rind, juice and vanilla. Chill until ready to serve. Makes 6 servings.

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This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.