Greek Lemon-Rice Pudding
#160164 - 03/13/05 04:08 PM
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Kree
Reged: 10/08/03
Posts: 3748
Loc: Northern NY
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Greek Lemon-Rice Pudding
This is a dessert adapted from one of the wonderful Moosewood cookbooks. All I had in the house was long grain rice and it still came out creamy and flavorful. Yum!
1 cup uncooked white rice
1 tablespoon soy margarine
1/2 teaspoon salt
1/2 cup Egg Beaters (or 4 egg whites, but the EBs give it the desired color)
1/3 cup brown sugar
1/4 teaspoon grated lemon rind
2 tablespoons lemon juice
1/2 teaspoon vanilla
cinnamon
Combine 1 2/3 cups water with rice, margarine 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. (You may need to add slightly more water and/or adjust the time based on your type of rice. I used long grain and it needed about 2 cups of water total.)
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.
Adapted slightly from a recipe by eebrag on Recipezaar
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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This looks so good Kree...do you think I could use Basmati rice for this? I have a BIG BIG bag of it!!
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I think that would work fine! I used long grain and even that was good, so I think any rice would work. Just adjust your cooking time and water as needed. 
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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