Rizogalo: Greek Rice Pudding

4
Servings
5m
Prep Time
30m
Cook Time
35m
Ready In


"Love, love, love Greek rice pudding. It's not as dense as say, the Cozy Shack stuff (yuck!), but rather thick and creamy. It's made with Arborio or other short grain rice, so you know what I mean... Forget the overly sweet Baklava or the Kataifi - this dessert rivals (in my humble opinion) Galaktoboureko for top spot!"

Original recipe yields 4 servings
OK
  • And some cinnamon to garnish the top before serving.

Nutritional

  • Serving Size: 1 (395.4 g)
  • Calories 660.4
  • Total Fat - 38.6 g
  • Saturated Fat - 15.1 g
  • Cholesterol - 1338.5 mg
  • Sodium - 275.6 mg
  • Total Carbohydrate - 52.5 g
  • Dietary Fiber - 1.7 g
  • Sugars - 33.8 g
  • Protein - 26.2 g
  • Calcium - 384.4 mg
  • Iron - 3.8 mg
  • Vitamin C - 28.1 mg
  • Thiamin - 0.3 mg

Step 1

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 dissolves. Reduce heat to low and add the rice.

Step 2

Cover the pan and cook until the rice/milk mixture is thick and creamy (about 30-35 minutes). Stir from time to time to make sure it's not sticking to the bottom. Turn off heat. Remove lemon peel and discard.

Step 3

Whisk together egg yolks with corn flour. Quickly whisk egg yolks into the rice mixture, stirring well. Keep stirring to make sure yolks are incorporated and don't curdle. Add the vanilla and stir well to incorporate

Step 4

Spoon pudding into four serving dishes and cool. Top with a sprinkling of cinnamon.

Tips & Variations


No special items needed.

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