Lemon Rice Pudding (Soy Milk)

• 2 cups soymilk
• 1 lemon, zest of, in strips
• 1/2 cup granulated sugar
• 2 large eggs
• 2 1/2 cups cooked white rice (2 to 3 cups will work)
• 1/4 teaspoon vanilla

1. Peel the zest from the lemon in large strips with a vegetable peeler. Be sure only to get the yellow zest, not the white pith.
2. In a 2 quart sauce pan, simmer soy milk, sugar and lemon zest over medium heat until just steaming.
3. Lightly beat the two eggs in a small bowl. To the eggs, add about 1/3 cup hot milk a spoonful at a time, stirring after each spoonful is added to temper the eggs.
4. Slowly pour the eggs mixture into the sauce pan of milk, stirring constantly.
5. At this point, remove the strips of lemon zest, or optionally strain the pudding base through a wire mesh strainer into a bowl, and then return to the pan.
6. Increase the heat to medium-high, and stir constantly until the milk just starts to thicken. Do not let the milk boil.
7. Add the cooked white rice and keep stirring until the pudding is somewhat thickened and silky.
8. Remove from heat and add vanilla if desired.
9. Pour into a serving dish or individual dishes. Cover the top of the pudding with plastic cling film to keep a skin from forming.
10. Cool at room temperature until just warm.
11. Can serve warm, or further chill in the refrigerator if desired.

soymilk, lemon, granulated sugar, eggs, white rice, vanilla

Taken from www.food.com/recipe/lemon-rice-pudding-soy-milk-485197 (may not work)