Meyer Lemon Rice Pudding

Citrus fruit really comes into its own in the winter, which makes it somewhat ironic that we most often enjoy the flavor in the summer, in everything from lemonade to lemon ice-box cake. Get the sweet Meyer lemons during the brief time they are available, usually November through January. This baked rice pudding has a super-creamy texture. It is warm and welcome when the weather gets cold outside. If you are concerned about consuming undercooked eggs, return the saucepan to the range and bring back to a boil over medium heat, and allow it to simmer for at least one minute. However, you will loose some of the light, delicate texture.

4 c. milk
1 c. sugar
½ c. jasmine rice
Zest of 1 Meyer lemon, grated
Juice of 1 Meyer lemon
1/2 c. golden raisins
2 eggs, separated
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg

Preheat the oven to 325 degrees.  Dissolve the sugar in the milk in an ovenproof saucepan. Add the rice, lemon zest, lemon juice and golden raisins.  Cover the saucepan loosely with foil and transfer to the oven. Bake just until all the liquid is absorbed, stirring occassionally. Remove from the oven. Combine the egg yolks, vanilla, cinnamon and nutmeg. Add a little of the hot rice mixture to the eggs to temper them, then add the egg mixture to the rice mixture.  Beat the egg whites until stiff; fold into the rice.  Serve immediately, or if you prefer, chill thoroughly.

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