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Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Lemon Cream Rice Pudding with Strawberry Glaze

This dessert is very easy to make and brings the flavor of lemon and strawberry together perfectly.


For 4 people


  • 1 cup(s) short-grain rice
  • 1/2 cup(s) sugar
  • 4 cup(s) milk
  • 2 cup(s) heavy cream*
  • 1 cup(s) lemon flavored yogurt
  • 2 teaspoon(s) lemon juice
  • 4 egg yolks
  • Strawberry Glaze:
  • 1 box (4 oz) stawberry jello
  • 1 cup(s) sugar
  • 1/2 cup(s) cornstarch
  • 1/2 teaspoon(s) strawberry extract
  • 1 3/4 cup(s) water

Lemon Cream Rice Pudding with Strawberry Glaze Directions

  1. Make Strawberry Glaze. While it is cooling, make the rice pudding.
  2. Add rice, sugar, milk and cream to a large saucepan or pot and bring to a scald over medium high heat. Reduce heat to low and simmer while preparing next step.
  3. In a medium bowl, whisk lemon juice and the egg yolks until smooth. Remove 2/3 c. hot milk mixture from the rice and pour slowly into the yolk mixture, whisking to prevent scrambling. Add the yolk mixture to the rice and cook over medium heat, stirring until thickened, 6 to 8 minutes. Remove from heat and blend in yogurt until well combined.
  4. Ladle about 1/4 c. strawberry glaze into the bottom of each serving container. Mound some rice pudding on top and dust with crushed graham crackers.
  5. *Or use light or half-and-half cream.
  6. Strawberry Glaze: Combine all ingredients in a saucepan. Bring mixture to boil, reduce heat to medium and cook until the mixture thickens, stirring often. Remove from heat and cool. You may have to whisk it again until smooth.