Classiccreamygreekricepudding Recipes

GREEK RICE PUDDING (RIZOGALO)

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.

CLASSIC CREAMY GREEK RICE PUDDING

Steps:

• In a large saucepan, combine milk and sugar, and bring to a boil. Add rice, then reduce heat to low, cover, and cook for 1 hour, stirring gently every 10 to 15 minutes. When it thickens, stir every 2 to 3 minutes.
• In a small bowl, beat egg, vanilla, and tangerine rind together. After rice pudding has cooked for 1 hour, add 1/2 cup of the hot mixture to the egg mixture. Pour the egg mixture into the pot, turn off the heat and stir.
• Pour into serving dishes. Sprinkle with cinnamon and chill.

RYZOGALO OR GREEK RICE PUDDING

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.

CLASSIC RICE PUDDING

Steps:

• In 1 1/2-quart saucepan, heat rice and 1 cup water to boiling, stirring once or twice. Reduce heat to low. Cover; simmer 14 minutes (do not lift cover or stir). All water should be absorbed; if not, drain excess water.
• Heat oven to 325°F In ungreased 1 1/2-quart casserole, beat eggs with wire whisk or fork. Stir in hot rice and remaining pudding ingredients except cinnamon. Sprinkle with cinnamon.
• Bake uncovered 45 minutes, stirring every 15 minutes. Top of pudding will be very wet and not set. Overbaking may cause pudding to curdle.
• Meanwhile, in 1-quart saucepan, mix 3 tablespoons granulated sugar and the cornstarch. Stir in 1/3 cup water and the raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. If desired, strain sauce through strainer into bowl to remove seeds. Keep warm or refrigerate until serving time.
• Remove pudding from oven. Stir well; let stand 15 minutes. Enough liquid will be absorbed while standing to make pudding creamy. Meanwhile, in chilled medium bowl, beat whipped cream ingredients with electric mixer on high speed until soft peaks form.
• Serve pudding warm with warm sauce and whipped cream, or refrigerate pudding covered about 3 hours or until chilled, then serve with cooled sauce and whipped cream. Store pudding covered in refrigerator; sauce can be stored covered in refrigerator up to 10 days.

RIZOGALO II - GREEK RICE PUDDING

Steps:

• Boil water and add rice.
• Reduce heat; simmer, stirring frequewntly, until all the water has been absorbed and rice is very soft, about 1 hour.
• Add the condensed milk, water, sugar, eggs and vanilla.
• Stir well, cooking until thickened.
• Pour into individual cups or a large bowl.
• Chill until cool.
• Sprinkle with cinnamon and serve.