Rizogalo (Rice Pudding)
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“This is from a little book called Greek Pastries. I'm posting it for ZWT 6.
Greece”
Rizogalo (Rice Pudding)
0 recipe photos
READY IN:1hr |
SERVES:10 |
YIELD:10 puddings |
UNITS:US |
Ingredients Nutrition
- 1 quart milk
- 1⁄2 cup rice
- 1 1⁄2 cups water
- 1⁄8 teaspoon salt
- 1 1⁄2 cups sugar
- 2 eggs
- 2 teaspoons cornstarch
- 2 teaspoons vanilla extract
- cinnamon, for topping
Directions
- In a deep saucepan (at least 3 quart size) add the water and salt and bring to a boil.
- Add rice to boiling salted water, cover, and cook over low heat until moisture is absorbed and rice is fluffy.
- Add milk and sugar and cook 25 minutes.
- Remove from heat.
- In a small bowl beat eggs well until light.
- Dissolve cornstarch in 2 Tblsp. milk mixture.
- Add dissolved cornstarch to well beaten eggs and blend thoroughly.
- Slowly pour egg mixture into milk mixture, stirring constantly until well blended.
- Simmer over low heat for 2 minutes, stirring constantly to prevent curdling. Mixture will be slightly thickened.
- Remove from heat and stir in vanilla.
- Pour into individual dishes.
- Sprinkle with cinnamon.
- Serve warm or refrigerate.
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Rizogalo (Rice Pudding)