Greek Rice Pudding

I stopped by at my Dad and Marge's house today and Marge had made this delicious creamy rice pudding from a cookbook she's had for a long time. It's title is "Hellenic Cuisine" first published in 1957 by St. Helen's Philoptochos Society and Sts. Constantine and Helen Parent-Teacher Association and is a lovely collection of Greek recipes edited by Mary Pyrros Karay and Fannie C. Nome.  She sent some home for Tom...I took a picture and thought I'd share this lovely recipe with you.  Thanks Margie!!

1 quart milk
1/4 cup sugar
2 eggs
1/3 cup rice
1/2 cup water
1/2 tsp vanilla extract
1/8 tsp salt
1 strip of lemon rind
Cinnamon for serving

Scald the milk in a sauce pan.
Par boil the rice in 1/2 cup of salted water for 5 minutes.
Drain the rice and add it to the scalded milk and then boil until the rice is cooked. Remove from the heat.
Beat the eggs and sugar together and then slowly add to the rice-milk mixture beating constantly.
Place the pan over the heat, add the lemon rind and cook for 5 minutes longer.
Remove from the heat and stir in the vanilla. ( the recipe doesn't say, but I assume you remove the lemon rind at this point)
Place in individual dessert dishes, sprinkle with a little cinnamon and allow to cool.  
Serve plain or with cream