Greek Lemon-Rice Pudding

3 cups white rice, uncooked
3 tablespoons butter
1 1/2 teaspoons salt
6 eggs, well beaten
1 cup brown sugar
3/4 teaspoon lemons, grated, rind of
6 tablespoons lemon juice
1 1/2 teaspoons vanilla cinnamon

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.

Makes 12 Servings