Cooking By The Book: Rice pudding from Mollie Katzen

“Mollie Katzen’s Recipes: Desserts” (Ten Speed Press) brings together 50 signature recipes from the author of the best-selling “Moosewood Cookbook.” This volume comes in a stand-up easel format.

Katzen is known for moving vegetarian cooking from the fringes of American kitchens to the mainstream.

Her dessert recipes range from Apricot-Almond Bread and Fresh Strawberry Mousse to Carob Fudge Torte and Amaretto Cheesecake. We made her Greek-Style Rice Pudding, and it was a hit, though we did add a splash of half-and-half to each dish at serving time.

The recipes are straightforward, and many pages have Katzen’s distinctive pen-and-ink drawings.

Greek-Style Rice Pudding

(Serves 3 to 4)

1 1/3 cups water

1 cup uncooked white rice

1 Tbl. butter (optional)

1/4 tsp. salt (rounded measure)

2 large eggs, beaten

1/3 cup (packed) light brown sugar

1 tsp. grated lemon zest

2 Tbl. fresh lemon juice

1/2 tsp. pure vanilla extract

Cinnamon

Combine the water, rice, butter (if using) and salt in a medium-sized saucepan. Bring to a boil, then lower the heat to the slowest possible simmer. Cover and let it cook undisturbed for 20 minutes. At this time, test for tenderness, and cook longer (possibly with an additional splash of water) as necessary.

When the rice is tender, remove the pan from the stove, and use a fork to beat in the pre-beaten eggs. Continue beating for about a minute after the eggs are incorporated.

Stir in the sugar, lemon zest, lemon juice and vanilla. Transfer to a bowl.

Sprinkle the top generously with cinnamon, then cool to room temperature. Cover tightly and refrigerate until cold.