Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring milk, rice, sugar, butter, vanilla, and salt (raisins too, if desired) to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour. just before rice mixture finishes cooking, whisk eggs lightly in a bowl. remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. stir egg mixture into remaining rice mixture in pan, then stir in cream. pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon. chill pudding, covered, at least 3 hours. makes 6-8 servings.

Target recipe: rinse the rice in a strainer, then place in a deep saucepan and cover with water. peel large strips of rind off of the lemon and set aside. over low heat and uncovered, cook the rice but do no stir. in a bowl, mix the beaten egg with some milk. when the water is drying, slowly pour in the egg mixture stirring continuously. add more milk if the mixture is dry. once the rice is cooked, add the sugar and lemon rind and continue cooking until the pudding is just creamy. do not over cook as the pudding will harden as it sets. pour the rice into desert dishes, then sprinkle with cinnamon.