Rice Pudding with Red Currant Jelly and Lemon Sauce | Recipe Finder

Ingredients

• 3 cups hot cooked rice*
• 2 1/2 cups lowfat milk
• 1 3/4 cups granulated sugar - divided use
• 5 tablespoons lemon juice - divided use
• 5 tablespoons butter - divided use
• 2 tablespoons grated lemon peel - divided use
• 4 large egg yolks
• 1 cup water
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 4 large egg whites
• 1/3 cup red currant jelly