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.
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INGREDIENTS
Nutrition- 1cup uncooked white rice
- 1tablespoon butter
- 1⁄2teaspoon salt
- 2
- 1⁄3cup brown sugar
- 1⁄4teaspoon grated lemon, rind of
- 2tablespoons lemon juice
- 1⁄2teaspoon vanilla
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DIRECTIONS
- Combine 1-2/3 cups water with rice, butter and salt in a small saucepan.
- Bring to a boil and lower the heat to a mild simmer.
- Cover and cook until rice is tender, approximately 20 minutes.
- Remove from stove and beat in the eggs.
- Continue to beat 1-2 minutes.
- Stir in sugar, lemon juice and peel, and vanilla.
- Transfer to a serving bowl.
- Sprinkle top generously with cinnamon.
- Cool to room temperature.
- Cover tightly and refrigerate until cold.
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