Greek Rice Pudding
"Rice pudding is one of my ultimate comfort foods and this is just one more version of what I think is the best dessert ever. Traditionally, this dish is served cold."
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1 liter milk
- 100 g long-grain white rice
- 1⁄2 unwaxed lemon, zest of, wafer-thin
- 1 cinnamon stick
- 2 egg yolks
- 2 tablespoons cold milk
- 2 teaspoons cornflour
- 1 teaspoon vanilla essence
- 125 g sugar
- 1 teaspoon ground cinnamon
- 1 vanilla pod
- 4 tablespoons sugar
- 400 g ripe yellow plums or 400 g other plums
directions
- Place the litre of milk in a saucepan and simmer over a low heat for five minutes.
- Meanwhile, rinse the rice until the water runs clean.
- Add rice, lemon zest and cinnamon stick to the milk and simmer for 15 minutes or until the rice is tender.
- In a small saucepan, lightly whisk the egg yolks, then whisk in the cold milk and cornflour, and simmer over a low heat until thickened.
- Add this mixture, together with the vanilla essence and sugar, to the rice and milk mixture.
- Simmer, stirring, for a further five minutes.
- Remove the pan from the heat and set aside to cool.
- Remove the cinnamon stick and pour into one large or four to six individual bowls.
- Refrigerate until ready to use and serve sprinkled with cinnamon.
- To cook the plums, place 200ml water, the vanilla pod and four tablespoons of sugar in a pan and simmer, swirling the pan occasionally, until the sugar has dissolved.
- Meanwhile, run a sharp knife around the middle of the plums, twist apart and remove the stones.
- Add the plums to the sugar water, cover and cook for three minutes.
- Turn off the heat and leave for five minutes before pouring into a dish to cool.
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
