In a large bowl, mix the following ingredients:
1/3 cup brown sugar
1/4 teaspoon finely grated fresh lemon zest
2 Tablespoons fresh lemon juice
1/4 teaspoon gluten free vanilla
Cook one cup of dry, long-grain rice with 1/2 teaspoon of salt, until done. You can use a rice cooker, or do it on top of the stove. While the cooked rice is still very hot, stir it quickly and vigorously into the bowl with the eggs and seasonings. Stir quickly so the eggs don’t cook before the mixture is all mixed up. The hot rice will cook the eggs.
Transfer to a serving dish; sprinkle the top with gluten free cinnamon.
Cool the pudding to room temperature or colder before serving.
Make sure all your ingredients are gluten free.
The original version of this recipe is from Still Life With Menu, by Molly Katzen, published in 1988.0