I’m not a big fan of most rice puddings. But this Rizogalo (Greek style rice pudding) will even make non rice pudding fans into rice pudding believers. Why? It’s simple, it’s smooth, and it has a cinnamony outside layer that complements the creamy middle. Raisins, need not apply!
Rizogalo (Greek rice pudding) step 1: ingredients (Carolina rice, sugar, milk, eggs, corn starch, cinnamon)
Rizogalo (Greek rice pudding) Step 2: patiently wait for rice to soften in hot milk. Then add sugar. Then add hot milk, egg yolks, and cornstarch to thicken
Rizogalo Step 3: Pour mixture into serving dish, sprinkle cinnamon
Rizogalo Step 4 Last Step: Spoon heaps of Rizogalo into your bowl. Enjoy!
Rizogalo (Greek Rice Pudding)
Recipe type: Dessert
Rice Pudding Rizogalo will be a winner dessert at the next family get-together.
- ¼ Cup Carolina Rice
- 3 Egg Yolks
- 5 Cups Milk
- ¾ cup Sugar
- 2 TB Cornstarch
- Place the milk and the rice in a heavy pot and cook under medium low heat, stirring until rice is tender, not crunchy.
- Add ¾ cup sugar to the cooked rice and raise heat to a very slight boil medium high for 5 minutes
- In a separate bowl, beat 3 egg yolks, ¼ cup milk, 2 T. cornstarch together and add to the pudding on the stove. ( to avoid curdling add a little of the hot milk to the egg yolk mixture and then add to the pot). Stir and add to medium high heat (the pudding wont thicken unless the heat is hot enough to form bubbles around the ridges of the pot) for a few minutes until the mixture starts to get thick. Then turn off heat and let it rest for 2 minutes and pour into ramekins. Sprinkle Cinnamon on top and put in fridge for a few hours until cool.