Greek rice pudding with lemon <r t>
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅔ | cup | Water |
| 1 | cup | White Rice; Uncooked |
| ½ | teaspoon | Butter; *Note, Optional |
| ½ | teaspoon | Salt |
| 1 | Egg; **Note | |
| ¼ | cup | Egg Beaters¨ 99% Egg Substitute |
| ⅓ | cup | Packed Brown Sugar |
| ¾ | teaspoon | Grated Lemon Rind |
| 2 | tablespoons | Lemon Juice |
| ¼ | teaspoon | Vanilla Extract |
| Cinnamon; To Taste | ||
Directions
*NOTE: Original recipe used1 T butter **NOTE: Original recipe used 2 regular eggs This authentic Greek dessert is almost like a lemon custard with rice.
You'll be impressed by its creaminess, especially considering that it has no milk in it.
Combine water, rice, optional butter and salt in a small saucepan. Bring to a boil, lower the heat to a very quiet simmer, cover, and cook until the rice is tender. This will take approximately 20 minutes.
Remove the rice from the stove, and beat in the eggs. Continue to beat well for a minute or two.
Stir in sugar, lemon rind and juice and vanilla. Transfer to a bowl.
Sprinkle the top generously with cinnamon and cool to room temp. Then cover tightly and refrigerate until cold. Serve cold or at room temp.
Prep Time: 30 min Yield: 3 - 4 servings This is extremely good.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>
NOTES : Cal 266⅕ Fat 1.8g Carb 56.3g Fib 0.7g Pro 5.6g Sod 318mg CFF 6⅕% Recipe by: Still Life With Menu, Mollie Katzen