Well, I made this twice! First time I made it exactly as stated and it was good. However, I felt like something (FOR MY TASTES :-) ) was missing. So the next day I made it again using a bit of vanilla and a tad bit more sugar. HEAVEN! This is a marvelous recipe evelyn...I am very thankful that I found it. The lemon peel really adds such a marvelous flavor to the pudding, and I love the cinnamon sprinkled on top :-) thanks for this recipe!!!!! it'sa keepa!
Thanks for posting, Evelyn; this is an awesome rice pudding! Hands-on time is minimal and it comes out with a great texture and flavor. I loved the subtle lemon flavor from the zest and it was sweet without being overpoweringly so. I made it as written with the exception of using cornstarch instead of cornflour (not sure if they're the same thing or not...I'm in the States and have never come across cornflour). It took mine closer to 50 minutes for the milk to be absorbed by the rice. I'm looking forward to making it again!
You have to cook this after you add the yolk/cornstarch combination. I'm not sure why the recipe states to turn off the heat, whisk the yolks/starch in and be done with it, but if you don't cook it (low-med, while stirring) afterward, not only will it taste like cornstarch, but it will not set properly. Otherwise, a good, basic recipe. I added more sugar as well.
My lemon didn't look very good so used lemon extract, made as written otherwise. Loved the slight lemon flavor. Had to cook the rice an extra 10 min. to become thicker.
Well, what can I say about this recipe? I made it on a cold January day in Wisconsin, and then hide it in the back of the fridge and ate it all myself. For me it's a six star recipe.
I have been searching for a good greek rice pudding forever, This recipe was amazing! I thought it was a bit too sweet but I think Its because i ate it hot. will get better when i chill it. i used 1% milk and it was perfect. Also i used 1/3 of a vanilla bean and 1/2 a cinn stick while it was cooking.
Wicked good and easy to make. I love it with the lemon peel and vanilla. If yours comes out too "soupy" it is probably because you are not using the right kind of rice: make sure to use arborio or at the very least a short-grained rice. Thanks again, Evelyn!!!
I believe there is an error with this recipe. It is normal procedure to use 2x the water as rice anytime making rice. However, this recipe calls foe 1/6 rice to milk (liquid). I think the recipe should call for 1 1/2 cups of rice to 3 cups of milk. I think then the recipe would not turn out "watery", or "tasting like lemon".
It is also important to note that the lemon peel that is cooked with the mixture needs to be removed when cooking is complete. The lemon peel should be as long a peel as possible, so it is easier to locate and remove. The lemon peel only helps to limit some of the "greasiness" from the milk fat. It should not add a lemon flavor to the pudding. If the end result has a lemon flavor then either too much peel was added, or not removed, or something else was not properly done.
I'll be trying this recipe with soy milk and will report my success, or not.
I didn't care for them lemon flavor.I think if I were to make it next time I would leave it out.I was also not pleased with the texture.I was looking for a kozy shack style rice pudding.
I'm sorry but this did not come right for me.I have no problem following a recipe but this ended up to be a liquidy not like a pudding.I questioned the only half cup of rice but assumed it was correct.It ended up to be a lemon flavored milky/watery mixture with little rice.I liked the lemon peel cooked w/milk idea but later found the flavor needed something else despite the liquid result.