Rizogalo I - Greek Rice Pudding
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
10
ingredients
- 177.44 ml long-grain rice
- 473.18-591.47 ml water
- salt, a pinch
- 946.0 ml whole milk, cold
- 29.58 ml whole milk, cold
- 177.44 ml sugar
- 9.85 ml cornstarch
- 2 eggs, well beaten
- 7.39 ml vanilla
directions
- 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.
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