6 Reviews

This tastes exactly like a rice pudding I used to purchase in the supermarket which has since been discontinued, lovely flavour and even the kids loved it. Thanks for posting!

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**Mandy** January 20, 2012

Fantastic! I didn't have any short-grain rice on hand, so I used kalijira rice (a miniature long-grain rice) that has an beautiful perfume and delicate flavor. I bought whole milk specifically for this recipe, but it was sour when I opened the carton. So I used the fat-free milk had on hand, and the recipe turned out perfectly. The low setting on my gas range must be really low because Step 2 took about 30-35 minutes for me. BUT it was worth the wait! I like rice pudding warm or cold, which is good because I dove right in and had a small bowl just minutes after the pudding was done. Thanks so much, this one's a treasure.

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Kathy :-( June 11, 2010

I just lot my review so this will be shorter. Made as posted and even better than the local Greek restaurant by me. I will be making this again. Thanks for posting Syd. Made for Zwizzle Chicks for ZWT6.

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ElaineAnn June 10, 2010

Very nice dessert to go with our Greek dinner. I would not cook as much milk out next time. I think it left the pudding a bit dry. Made for ZWT4. Photo to come. (-:

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A Good Thing June 16, 2008

This is a really good recipe for rice pudding. We really enjoyed it I will be making this again. The kids gobbled it right up. I found there was a bit of the starch flavour there. I think next time I will skip the cornstarch part. There was almost no liquid when I finished cooking this, so I only used half the amount of cornstarh suggested It seems strange to me to be using starch in starch . I did look up other greek rice pudding recipes and found that that all used some type of starch (flour, cornstarch, tapioca flour)to thicken,or bind. I think the egg yolk with sugar would probably do the trick. Thank you

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Marlitt June 09, 2008
Ryzogalo or Greek Rice Pudding