Greek Lemon-Rice Pudding

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

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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.