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
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
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.
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- Bring 500 ml of water to the boil. Add the rice, stir and bring back to the boil. Lower the heat to a simmer and cover. Cook for 15-18 minutes - until the rice is “al dente” - cooked through but slightly firm.
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