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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A dessert adapted from one of the wonderful Moosewood cookbooks. Times do not include extra time needed for pudding to cool. 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.
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