Monday, November 13, 2006

Rizogalo (Greek rice pudding)

This is outstanding, and relatively easy. You need to stir it frequently to keep it from scorching, lumping up, or forming a skin, but if you're kind of puttering around the kitchen anyway, it's no biggie.

1 cup water
3 cups whole milk
3/4 c rice
3/4 c sugar
1 slice lemon peel
3 egg yolks
Cinnamon

Put the water, milk, rice, and sugar in a heavy saucepan over medium-high heat. Stirring occasionally, let boil, then turn down to a low simmer.

Simmer for 35 minutes, stirring about every 2-3 minutes (just often enough to prevent the pudding from forming a skin).

Add the slice of lemon peel (about a 1/2" x 2" slice)

Simmer for another 10 minutes, stirring every few minutes. Taste to make sure the rice is cooked through. Simmer a little longer if the rice isn't done.

When the rice is cooked through, whisk the egg yolks together, then stir them into the pudding. Stir constantly as the egg yolks thicken, about 5 minutes.

Remove lemon peel. (NOW--you don't want it to get too lemony.)

You're done! Serve either plain or with a dusting of cinnamon.

5 Comments:

At 8:35 AM, November 15, 2006, Blogger arguchik said...

i'll bet that would be good with cardamom along with or instead of the cinnamon...

that would basically make it kheer, yes?

 
At 8:36 AM, November 15, 2006, Blogger arguchik said...

oh, except for the egg yolks. i don't think kheer has egg.

 
At 7:10 PM, November 15, 2006, Blogger ohplease said...

Yup. Kheer is basically the same thing, only without egg. And with a little less rice, and a longer cooking time.

 
At 8:20 PM, November 19, 2006, Blogger arguchik said...

i have yet to meet a rice pudding, from any of the world's cuisines, that i didn't like.

 
At 3:01 PM, December 29, 2009, Anonymous Anonymous said...

Thank-you.. Tastes just like mom use to make.. Boy how I miss my moms Rizogalo.
Thanks again for the wonderful recipe.
SCK from Massachusetts

 

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