Rizogalo (Greek Rice Pudding)

luvcook'n's Note:

Every country in the Mediterranean has its own version of this recipe.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

• 5 cups milk
• 1 teaspoon grated lemon rind
• 1/2 cup rice, rinsed and drained
• 1/2 cup sugar
• 2 eggs, beaten
• 1 teaspoon vanilla
• cinnamon

Directions:

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

Reviews

[Mikekey]

Delicious variation on an old favorite! The lemon really makes this special. I cut recipe in half with no problem. I also sprinkled a bit of nutmeg on top, with the cinnamon. Made for tag game at Kittencalskitchen.com