Greek Rizogalo Recipes

Steps:

• Bring water and rice to a boil in a saucepan. Immediately reduce heat to medium-low. Simmer uncovered very slowly, stirring occasionally, until most of the water has been absorbed and rice is soft, about 30 minutes.
• Pour 2 cups milk and sugar into the saucepan and increase heat to high.
• Meanwhile, stir together 1/2 cup milk and cornstarch in a bowl.
• Once rice-milk mixture is boiling, add cornstarch mixture and vanilla extract. Stir until well combined. Remove from heat.
• Ladle rice pudding into individual serving dishes and sprinkle with cinnamon. Allow to cool to room temperature. Refrigerate until well chilled, at least 4 hours.

Steps:

• Place milk, sugar and lemon peel (just the peel - none of the pith) in a heavy saucepan. Bring mixture to a boil, stirring constantly until sugar melts. Reduce heat to low and add the rice.
• Cover the pan and cook until the rice/milk mixture has gone thick and creamy (about 30-35 minutes).
• Turn off heat. Remove lemon peel and discard.
• Whisk together egg yolks with corn flour.
• Quickly whisk egg yolks into the rice mixture, stirring well. (If you want to, at this point you can also add a 1/2 tsp of vanilla extract). Keep stirring to make sure yolks are incorporated and won't curdle.
• Spoon pudding into four serving dishes and cool. Top with a sprinkling of cinnamon.

Steps:

• In a large saucepan (4 to 6 quarts), combine the rice and 4 cups water. Bring to a boil, and then lower heat and simmer 10 minutes.
• Add milk, sugar and lemon peel. Bring back to a boil, stirring frequently. Lower heat, continuing to stir, so milk simmers vigorously without bubbling over. Simmer until the liquid is reduced and thickened to a creamy consistency that will coat the back of a spoon, 10 to 15 minutes. Stir frequently to keep rice from sticking to bottom of pan.
• Discard lemon peel. Spoon equal amounts of rice into four serving bowls, and let sit for a minute. Sprinkle with cinnamon, and serve.