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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