Rizogalo Ii Greek Rice Pudding Recipes
RIZOGALO (GREEK RICE PUDDING)
Greek rice pudding is simple, comforting, and delicious. Some people in Greece make it with eggs, but my aunt prefers without. Best enjoyed cold - if you can wait that long!
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Greek
Time 4h45m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 175.6 calories, Carbohydrate 31.2 g, Cholesterol 10.2 mg, Fat 3.4 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 43.8 mg, Sugar 13.1 g
GREEK RICE PUDDING (RIZOGALO)
Make and share this Greek Rice Pudding (Rizogalo) recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
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 II - GREEK RICE PUDDING
I LOVE RICE PUDDING!!! (Despite not liking rice.) From "The Grecian Plate." Edited (8 cups was too much too when I cooked it) This pudding is very thick (and YUMMY)
Provided by ThatSouthernBelle
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 338.4, Fat 6, SaturatedFat 3.3, Cholesterol 70.8, Sodium 90.3, Carbohydrate 64, Fiber 0.3, Sugar 45.6, Protein 7.4
PERIYALI'S GREEK RICE PUDDING
This dish is called rizogalo, or Greek rice pudding. Though it is a simple dessert that is usually served cold, rizogalo is actually cooked the same way as risotto: the rice is simmered slowly and must be stirred constantly to massage the starch out of the grains and to attain a creamy, toothsome consistency. And though New Yorkers don't carry on about it, it has been with them for many years, all over the city. It is a mainstay on sophisticated menus at Molyvos in midtown and Periyali in the Flatiron district, where it is mounded in a bowl and splashed with cinnamon.
Provided by Amanda Hesser
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 58 milligrams, Sugar 13 grams
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- To prepare this delicious Greek rice pudding recipe, heat the milk and rice in a large heavy bottomed saucepan. Simmer over medium heat, stirring constantly, until it comes to just below boiling point. Reduce the heat to medium-low and gently cook, stirring occasionally, for 30-40 minutes until the pudding is thick and the rice is tender. (If you like to add some extra flavour to your Greek rice pudding, add some lemon peel or orange zest)
- When preparing a Greek rice pudding, it is very important to simmer at low temperatures and to stir the mixture, so that the milk doesn’t burn and the rizogalo doesn’t stick on the bottom of the pan.
- Remove the pan from the stove and add the sugar and the vanilla extract, stirring, until the sugar dissolves. (If the rizogalo needs to thicken a little bit more, dilute 1 tsp cornstarch in some water, add in the mixture and cook for a few more minutes.)
- If you don’t serve the Greek rice pudding right away, it will form a crust. A little trick to avoid that is to pour the mixture in a large bowl and place over a bowl filled with ice cubes. Then stir the mixture until cold. Spoon the rizogalo into individual bowls and store in the fridge.
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