Total Time
Prep 5 mins
Cook 25 mins

A dessert adapted from one of the wonderful Moosewood cookbooks. Times do not include extra time needed for pudding to cool.


  1. Combine 1-2/3 cups water with rice, butter and salt in a small saucepan.
  2. Bring to a boil and lower the heat to a mild simmer.
  3. Cover and cook until rice is tender, approximately 20 minutes.
  4. Remove from stove and beat in the eggs.
  5. Continue to beat 1-2 minutes.
  6. Stir in sugar, lemon juice and peel, and vanilla.
  7. Transfer to a serving bowl.
  8. Sprinkle top generously with cinnamon.
  9. Cool to room temperature.
  10. Cover tightly and refrigerate until cold.
Most Helpful

This is a wonderful recipe! I had my doubts about not adding any milk, but it turned out delicious. The only change I made was to add 1 teaspoon of Tangerine Liquor to give the citrus flavor a kick. Thanks for posting!

Finneus Fudge April 16, 2010

This is the most lovely lemony rice pudding! I used basmati rice and cooked it for 12 minutes and rested 5 minutes, then proceeded with the recipe. In fact...I made for the neighbours!!! Oh...and I used the zest in a whole lemon between the two. Thank you for sharing this yummy recipe.

luvcook'n May 01, 2009

Very Good! I have also had success replacing the brown sugar with Stevia.

No gluten 4me April 29, 2007