Rice Pudding with Lemon Sauce

• 2 cups cooked rice (I like to use jasmine)
• 2 cups whole milk
• 1/2 cup chopped dates
• 2 large eggs, beaten
• 1 tablespoon unsalted butter
• 1/2 teaspoon salt
• Grate of fresh nutmeg
• 1 vanilla bean, split
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice

1. Heat the oven to 325F.
2. In a medium bowl, combine the rice, milk, dates, eggs, butter, salt, and nutmeg.
3. Scrape the seeds from the vanilla bean and stir them into the mixture.
4. Pour into a 1 1/2-quart baking dish.
5. Place the dish in a roasting pan and add enough hot water to come halfway up the sides of the baking dish.
6. Bake for 45 minutes or until bubbly around the edges and the top is golden.
7. In a small saucepan set over medium heat, combine 1 cup water, the sugar, cornstarch, and salt.
8. Bring the mixture up to a boil.
9. Remove from the heat, add the butter, lemon zest, and lemon juice, and stir well.
10. Drizzle the lemon sauce over each serving of pudding.

rice, milk, dates, eggs, unsalted butter, salt, grate, vanilla bean, sugar, cornstarch, salt, unsalted butter, lemon zest, lemon juice

Taken from www.epicurious.com/recipes/food/views/rice-pudding-with-lemon-sauce-378058 (may not work)