Recipe by Sydney Mike
The Greek name for this recipe is pronounced 'ree-ZOH-ghah-loh" & it makes for a very sweet, creamy kind of pudding, with emphasis on the cream!
- 1 1⁄4 cups water
- 3⁄4 cup short-grain rice
- 2 1⁄2 cups whole milk
- 3⁄4 cup granulated sugar, divided
- 3 3⁄4 tablespoons cornstarch
- 3 egg yolks
- 1⁄2 teaspoon ground cinnamon
Directions See How It's Made
- 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.