Description
I used to love the smooth, lightly flavored rice pudding I got at the Greek diners that dotted New York City when I lived there. This recipe brings back those memories.
Yield
8 Servings
Preparation time
45 minutes
Ingredients
2 T Butter
32 oz Milk
1 pn Salt
1⁄3 c rice
1⁄4 c Sugar
1 Lemon Zest (3 inches)
2 Eggs (beaten)
1 t Vanilla extract
Instructions
- In a heavy saucepan, melt the butter.
- Add the milk and salt and bring to a slow boil.
- Add rice and lemon zest. Boil slowly for 25 minutes, stirring frequently.
- Remove the lemon zest and add the sugar.
- Stir some of the milk into the eggs to warm them, then stir the egg-milk mixture back into the milk-rice mixture. Stir while it thickens.
- Remove from the heat. Stir in vanilla extract and allow to cool. Serve chilled, dusted with cinnamon.