Greek Lemon-Rice Pudding

echo echo's Note:

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

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 1 cup uncooked white rice
• 1 tablespoon butter
• 1/2 teaspoon salt
• 2 eggs, well beaten
• 1/3 cup brown sugar
• 1/4 teaspoon grated lemon, rind of
• 2 tablespoons lemon juice
• 1/2 teaspoon vanilla
• cinnamon

Directions:

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.

Reviews

[Finneus Fudge]

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!

[luvcook'n]

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 2....one for the neighbours!!! Oh...and I used the zest in a whole lemon between the two. Thank you for sharing this yummy recipe.

[No gluten 4me]

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