Rizogalo Greek Rice Pudding Recipes

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.

Steps:

• Combine 4 cups of the milk, lemon rind and rice in a large heavy saucepan.
• Cook over medium heat, stirring often to prevent mixture from sticking.
• Bring to boil and cook for 20 minutes, stirring frequently.
• Place the sugar in a small mixing bowl, add the eggs, vanilla and remaining milk.
• Blend together.
• Slowly stir into the rice mixture.
• Simmer for 15 minutes, stirring occasionally, until mixture thickens.
• The rice will rise to the top when done.
• Do not overcook.
• Pour into serving bowls.
• Cool, sprinkle each serving with cinnamon. Refrigerate.

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.

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.

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.

Steps:

• In a large saucepan, add rice to boiling, salted water: cook over low heat until all the water is absorbed and rice is very soft and fluffy. (Add more water if necessary.).
• Stirring constantly with wooden spoon, add milk and sugar; cook 25 - 30 minutes.
• Dissolve cornstach in 2 tablespoons of cold milk.
• Add to well-beaten eggs.
• Remove milk mixture from heat and slowly pour in the eggs, stirring until well blended.
• Return to heat and simmer over low heat for 2 minutes, stirring constantly until until slightly thickened.
• Cool; add vanilla.
• Pour into individual dishes or a large bowl and serve.