Greek Rice Pudding Rizogalo Recipes

GREEK RICE PUDDING (RIZOGALO)

Steps:

• Place milk, sugar and lemon peel (just the peel - none of the pith) in a heavy saucepan. Bring mixture to a boil, stirring constantly until sugar melts. Reduce heat to low and add the rice.
• Cover the pan and cook until the rice/milk mixture has gone thick and creamy (about 30-35 minutes).
• Turn off heat. Remove lemon peel and discard.
• Whisk together egg yolks with corn flour.
• Quickly whisk egg yolks into the rice mixture, stirring well. (If you want to, at this point you can also add a 1/2 tsp of vanilla extract). Keep stirring to make sure yolks are incorporated and won't curdle.
• Spoon pudding into four serving dishes and cool. Top with a sprinkling of cinnamon.

RIZOGALO (GREEK RICE PUDDING)

Steps:

• Bring water and rice to a boil in a saucepan. Immediately reduce heat to medium-low. Simmer uncovered very slowly, stirring occasionally, until most of the water has been absorbed and rice is soft, about 30 minutes.
• Pour 2 cups milk and sugar into the saucepan and increase heat to high.
• Meanwhile, stir together 1/2 cup milk and cornstarch in a bowl.
• Once rice-milk mixture is boiling, add cornstarch mixture and vanilla extract. Stir until well combined. Remove from heat.
• Ladle rice pudding into individual serving dishes and sprinkle with cinnamon. Allow to cool to room temperature. Refrigerate until well chilled, at least 4 hours.

RIZOGALO II - GREEK RICE PUDDING

Steps:

• Boil water and add rice.
• Reduce heat; simmer, stirring frequewntly, until all the water has been absorbed and rice is very soft, about 1 hour.
• Add the condensed milk, water, sugar, eggs and vanilla.
• Stir well, cooking until thickened.
• Pour into individual cups or a large bowl.
• Chill until cool.
• Sprinkle with cinnamon and serve.

PERIYALI'S GREEK RICE PUDDING

Steps:

• In a heavy 4-quart saucepan, combine the milk, lemon peel and rice. Bring to a boil; reduce heat and simmer, stirring frequently, until the rice is soft to the bite but still retains its shape, about 45 minutes. Remove rice from heat.
• In a small bowl, stir together the egg yolk and sugar. Rapidly stir a spoonful of the rice mixture into the yolk mixture. Stir the yolk mixture into the pan of rice, mixing steadily to prevent the yolk from curdling. Reduce the heat to low, and cook, stirring constantly, 1 minute.
• Add the cream, and cook, stirring, until the mixture is steaming. Remove from heat, and discard lemon peel. Stir in vanilla. Continue to stir until the mixture has cooled slightly; then press a piece of plastic wrap directly onto the surface of the rice to prevent a skin from forming. Serve warm or at room temperature, spooned into bowls and sprinkled with cinnamon.