Ingredients for Greek Lemon Rice Pudding
- 1/2 cup uncooked long-grain rice
- 2 tablespoons butter
- a pinch of salt
- 2 large eggs
- 1/2 cup granulated sugar (substituted for brown sugar)
- Lemon, Rind Of
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (for generous sprinkle)
- 1 2/3 cups water
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How to Make Greek Lemon Rice Pudding
- In a small saucepan, combine 1 2/3 cups water, 1/2 cup uncooked long-grain rice, 2 tablespoons butter, and a pinch of salt.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the water is absorbed.
- Remove from heat and let the rice cool slightly, about 5 minutes.
- In a separate bowl, whisk together 2 large eggs.
- Gradually whisk the warm rice mixture into the eggs, ensuring the eggs don't scramble.
- Return the mixture to the saucepan and cook over low heat for 1-2 minutes, stirring constantly, until the pudding slightly thickens. Do not boil.
- Remove from heat and stir in 1/2 cup granulated sugar, 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract.
- Pour the pudding into a serving bowl.
- Sprinkle generously with ground cinnamon.
- Let the pudding cool to room temperature, then cover and refrigerate for at least 2 hours, or until thoroughly chilled.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
72g
Fat
13g
Carbs
18g
