GREEK RICE PUDDING (RIZOGALO) RECIPE - GREEK.FOOD.COM
Make and share this Greek Rice Pudding (Rizogalo) recipe from Food.com.
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
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.
Nutrition Facts : Calories 313.9, FatContent 8.1, SaturatedFatContent 4.2, CholesterolContent 101.3, SodiumContent 84.3, CarbohydrateContent 51.6, FiberContent 0.7, SugarContent 32.2, ProteinContent 8.6
RYZOGALO OR GREEK RICE PUDDING RECIPE - FOOD.COM
The Greek name for this recipe is pronounced 'ree-ZOH-ghah-loh" & it makes for a very sweet, creamy kind of pudding, with emphasis on the cream!
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, combine rice & water. Bring to boil, then turn heat down to low & cook 10 minutes, stirring frequently with wooden spoon.
- Warm milk & stir into rice along with half the sugar [NOTE: If your preference is for a less-sweet pudding, consider reducing the 3/4 cup to 2/3 cup, then use HALF OF THAT at this time]. Cover & continue to cook over very low heat for 20 minutes or until most of the liquid has been absorbed, stirring occasionally.
- Dissolve cornstarch in as little cold water as possible (about 2 tablespoons, but make sure it is FULLY dissolved) & add to rice.
- Continue to stir briskly, simmering for a full 5 minutes, then remove from heat, & set aside, covered, for 10 minutes.
- Whisk egg yolks with the last half of the sugar, then add to rice mixture, stirring with wooden spoon until very well blended (to thicken & to prevent yolks from cooking separately).
- Set aside to cool in the saucepan or in individual serving dishes.
- Serve at room temperature, sprinkled with cinnamon.
Nutrition Facts : Calories 438.7, FatContent 8.2, SaturatedFatContent 4, CholesterolContent 139.8, SodiumContent 74.8, CarbohydrateContent 82, FiberContent 1.3, SugarContent 45.2, ProteinContent 9.1
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