Greek Lemon Rice Pudding

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

Combine 1-2 / 3 cups water with rice , butter 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.

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.

white rice, butter, salt, eggs, brown sugar, lemon, rind of, lemon juice, vanilla, cinnamon