Lemon Meringue Rice Recipe

Ingredients

3 cup milk
1/2 cup rice
1/2 cup sugar
1 1/2 tbsp lemon juice
1/2 lemon rind -- grated
3/4 tsp salt -- to taste
2 large eggs
2 tbsp powdered sugar
1/2 tsp lemon juice


Directions

1. Put in top of double boiler the 3 cups milk and 1/2 cup raw rice.
Cook over hot water until rice is soft, about 30-35 minutes

Recipe By : Jo Anne Merrill


Servings: 6 servings

 

 

Lemon Meringue Rice Recipe brought to you by Recipe Ideas


Categories: Dessert; Fruit; Rice; Vegetable


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Transcribed cooking instructions as an idea can be observed back into the distant past, in truth as far back into recorded history as ancient Egypt, and maybe further still. In practice though, generally, these old cookbooks were just very basic hieroglyphic or cunieform instructions for food preparation.

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As we move into The time of the roman empire around 25BC a man called Apicius assembled a number of documents which described recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the meals were separated into starters, main course and desserts, a very modern way of dining. Aspicius informs us how the Romans were skilled in the use of many spices and herbs, including many that are still in use today for example bay, fennel and parsley.

In the 15th century, the Crusaders brought back many new foods and herbs from the East, including coriander, parsley, and rosemary. These new culinary innovations was responsible for an increase in recipe books, most of which still exist in academic collections.

The arrival of TV brought us celebrity chefs and the recipe books that accompanied them.

And that brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like the ones you can find on this recipe site.

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We hope you enjoy this Lemon Meringue Rice recipe.

 


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