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    You are in: Home / Recipes / Rizogalo I - Greek Rice Pudding Recipe
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    Rizogalo I - Greek Rice Pudding

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    0 mins

    35 mins

    ThatSouthernBelle's Note:

    I LOVE RICE PUDDING!!! (Despite hating rice.) From "The Grecian Plate."

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.).
    2. 2
      Stirring constantly with wooden spoon, add milk and sugar; cook 25 - 30 minutes.
    3. 3
      Dissolve cornstach in 2 tablespoons of cold milk.
    4. 4
      Add to well-beaten eggs.
    5. 5
      Remove milk mixture from heat and slowly pour in the eggs, stirring until well blended.
    6. 6
      Return to heat and simmer over low heat for 2 minutes, stirring constantly until until slightly thickened.
    7. 7
      Cool; add vanilla.
    8. 8
      Pour into individual dishes or a large bowl and serve.

    Ratings & Reviews:

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    Nutritional Facts for Rizogalo I - Greek Rice Pudding

    Serving Size: 1 (188 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 187.6
     
    Calories from Fat 39
    20%
    Total Fat 4.3 g
    6%
    Saturated Fat 2.2 g
    11%
    Cholesterol 52.3 mg
    17%
    Sodium 55.9 mg
    2%
    Total Carbohydrate 31.2 g
    10%
    Dietary Fiber 0.1 g
    0%
    Sugars 20.4 g
    81%
    Protein 5.4 g
    10%

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