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Nutrition Facts
Serving Size 1 (102g) Recipe makes 4 servings
Calories 305
Calories from Fat 50		(16%)
Amount Per Serving		%DV
	Total Fat 5.6g	8%
	Saturated Fat 2.6g	13%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 113mg		37%
Sodium 356mg		14%
Potassium 143mg		4%
Total Carbohydrate 56.5g		18%
	Dietary Fiber 1.3g	5%
	Sugars 18.1g
Protein 6.4g		12%
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Greek Lemon-Rice Pudding

Recipe #109749 | 30 min | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: echo echo
Jan 28, 2005

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

SERVES 4 (change servings and units)

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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Featured Reviews for This Recipe

From: luvcook'n

On May 1, 2009

This is the most lovely lemony rice pudding! I used basmati rice and cooked it for 12 minutes and rested 5 minutes, then proceeded with the recipe. In fact...I made 2....one for the neighbours!!! Oh...and I used the zest in a whole lemon between the two. Thank you for sharing this yummy recipe.

0 people found this review helpful

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From: No gluten 4me

On Apr 29, 2007

Very Good! I have also had success replacing the brown sugar with Stevia.

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From: Kree

On Mar 13, 2005

This was absolutely fabulous! All I had in the house was long grain rice, so I had to add a little more water. I was afraid it wouldn't get soft enough, but after I added the eggs it ended up with a light, fluffy texture. I can't imagine how creamy it would be with a short grain rice, like sushi rice! I used Egg Beaters in place of the 2 eggs, and it still had the most wonderful flavor. I can't wait to make this again.

3 people found this review helpful

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From: Marie

On Mar 2, 2005

Very different and very delicious! Made as written, except left off the cinnamon. A definite do again. Topped with a little whipped cream before serving. Thanks so much for sharing.

2 people found this review helpful

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Read all 6 reviews