Serves 4
• 1 cup water
• 1/2 cup mixed brown and wild rice
• 1 tablespoon butter
• 1 1/2 cups milk
• 1/2 cup organic cane sugar, divided
• 1/2 teaspoon salt
• 3 eggs, separated
• 2 teaspoons lemon rind, finely grated
• Juice of 1 lemon
1. Preheat oven to 325 degrees. In a medium saucepan, bring water to a boil over high heat. Stir in rice and butter. Cover, reduce heat and simmer for 30 to 40 minutes or until rice is tender. Do not lift the lid while rice is cooking. Remove from heat, fluff with a fork and set aside until step 5.
2. Meanwhile, in a medium saucepan, heat milk to just under a boil over medium heat. Watch carefully and do not let the milk boil. When bubbles form around the edges of the pan, remove from heat. Stir in 2 tablespoons of the sugar and salt.
3. In a small bowl, beat egg yolks. Spoon about 2 tablespoons of the hot milk into the yolks and stir. Keep adding small amounts of the hot milk until the yolks are warmed through. Scrape yolks into milk and stir well. Add lemon rind and juice. Transfer to prepared dish.
4. In a large bowl, beat egg whites until frothy. Sprinkle 2 teaspoons of the remaining sugar over and beat. Keep adding sugar and beating whites until all of the remaining 2 tablespoons sugar has been added and the whites are stiff and glossy.
5. Stir rice into milk-yolk mixture in the dish. Fold in egg whites. Bake in preheated oven for 20 minutes on lightly oiled baking dish or casserole dish. Serve warm or at room temperature.
Pat Crocker cooks bistro-style food with her favorite herbs every week. Her latest book, The Vegan Cook’s Bible (Robert Rose, 2009), is now available.
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