RIZOGALO (GREEK RICE PUDDING)
Greek rice pudding is simple, comforting, and delicious. Some people in Greece make it with eggs, but my aunt prefers without. Best enjoyed cold - if you can wait that long!
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Greek
Time 4h45m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 175.6 calories, Carbohydrate 31.2 g, Cholesterol 10.2 mg, Fat 3.4 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 43.8 mg, Sugar 13.1 g
PERIYALI'S GREEK RICE PUDDING
This dish is called rizogalo, or Greek rice pudding. Though it is a simple dessert that is usually served cold, rizogalo is actually cooked the same way as risotto: the rice is simmered slowly and must be stirred constantly to massage the starch out of the grains and to attain a creamy, toothsome consistency. And though New Yorkers don't carry on about it, it has been with them for many years, all over the city. It is a mainstay on sophisticated menus at Molyvos in midtown and Periyali in the Flatiron district, where it is mounded in a bowl and splashed with cinnamon.
Provided by Amanda Hesser
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a heavy 4-quart saucepan, combine the milk, lemon peel and rice. Bring to a boil; reduce heat and simmer, stirring frequently, until the rice is soft to the bite but still retains its shape, about 45 minutes. Remove rice from heat.
- In a small bowl, stir together the egg yolk and sugar. Rapidly stir a spoonful of the rice mixture into the yolk mixture. Stir the yolk mixture into the pan of rice, mixing steadily to prevent the yolk from curdling. Reduce the heat to low, and cook, stirring constantly, 1 minute.
- Add the cream, and cook, stirring, until the mixture is steaming. Remove from heat, and discard lemon peel. Stir in vanilla. Continue to stir until the mixture has cooled slightly; then press a piece of plastic wrap directly onto the surface of the rice to prevent a skin from forming. Serve warm or at room temperature, spooned into bowls and sprinkled with cinnamon.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 58 milligrams, Sugar 13 grams
CLASSIC CREAMY GREEK RICE PUDDING
This is comfort food at its best, especially during these uneasy times. You can serve the pudding with a dollop of homemade whipped cream (and even a maraschino cherry on top.) To make it look really special or for dinner parties, serve in parfait dishes or martini glasses.
Provided by Alan in SW Florida
Categories Dessert
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, combine milk and sugar, and bring to a boil. Add rice, then reduce heat to low, cover, and cook for 1 hour, stirring gently every 10 to 15 minutes. When it thickens, stir every 2 to 3 minutes.
- In a small bowl, beat egg, vanilla, and tangerine rind together. After rice pudding has cooked for 1 hour, add 1/2 cup of the hot mixture to the egg mixture. Pour the egg mixture into the pot, turn off the heat and stir.
- Pour into serving dishes. Sprinkle with cinnamon and chill.
Nutrition Facts : Calories 311.6, Fat 7.3, SaturatedFat 3.8, Cholesterol 71.2, Sodium 91.9, Carbohydrate 52, Fiber 0.3, Sugar 34.8, Protein 9.1
RYZOGALO OR GREEK RICE PUDDING
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!
Provided by Sydney Mike
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 438.7, Fat 8.2, SaturatedFat 4, Cholesterol 139.8, Sodium 74.8, Carbohydrate 82, Fiber 1.3, Sugar 45.2, Protein 9.1
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GREEK RICE PUDDING RECIPE (RIZOGALO)
From mygreekdish.com
4.6/5 Total Time 40 minsCategory DessertCalories 280 per serving
- To prepare this delicious Greek rice pudding recipe, heat the milk and rice in a large heavy bottomed saucepan. Simmer over medium heat, stirring constantly, until it comes to just below boiling point. Reduce the heat to medium-low and gently cook, stirring occasionally, for 30-40 minutes until the pudding is thick and the rice is tender. (If you like to add some extra flavour to your Greek rice pudding, add some lemon peel or orange zest)
- When preparing a Greek rice pudding, it is very important to simmer at low temperatures and to stir the mixture, so that the milk doesn’t burn and the rizogalo doesn’t stick on the bottom of the pan.
- Remove the pan from the stove and add the sugar and the vanilla extract, stirring, until the sugar dissolves. (If the rizogalo needs to thicken a little bit more, dilute 1 tsp cornstarch in some water, add in the mixture and cook for a few more minutes.)
- If you don’t serve the Greek rice pudding right away, it will form a crust. A little trick to avoid that is to pour the mixture in a large bowl and place over a bowl filled with ice cubes. Then stir the mixture until cold. Spoon the rizogalo into individual bowls and store in the fridge.
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- In a large saucepan, combine rice and water. Bring to boil. Reduce heat to low, cover and simmer for 20 minutes or until all water is absorbed.
- While rice is cooking, combine sugar, egg and vanilla. Mix very well until completely whipped and smooth. Set to the side.
- When rice is finished cooking, remove lid, and add milk. Continuously stir the milk into the rice, while cooking on low heat.
- Stir for about 5 minutes and until it thickens. Once rice is no longer runny, add the sugar/egg mixture. Stir until well combined.
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