White Lemon Cream with Rice Flour

Ingredients:

• 1 cup rice flour
• 4 cups milk
• 1 cup sugar
• Zest of 2 lemons
• Juice of 2 lemons
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Cooking Steps:

Step 1: In a bowl, mix rice flour with a small amount of milk to create a smooth paste.

Step 2: In a saucepan, combine the remaining milk, sugar, lemon zest, and salt. Heat over medium heat until it begins to simmer.

Step 3: Gradually whisk in the rice flour paste to the simmering milk mixture, stirring continuously to avoid lumps.

Step 4: Continue to cook and stir until the mixture thickens.

Step 5: Once the mixture has thickened, remove it from heat and let it cool slightly.

Step 6: Stir in the lemon juice, heavy cream, and vanilla extract. Mix well.

Step 7: Pour the White Lemon Cream into serving dishes or glasses.

Step 8: Refrigerate for at least 2-3 hours or until the cream has set.

Step 9: Garnish with additional lemon zest or a slice of lemon before serving.

Indulge in the light and citrusy goodness of White Lemon Cream with Rice Flour for a delightful and refreshing dessert experience.