Rizogalo-Greek Rice Pudding
Ingredients
8 Cups Milk (you may use low fat milk, if you like, it does not affect the taste. I used 2%)
2 Cups Water
1 Cup Long Grain Rice (not instant)
1/2 Cup Butter
4 Eggs
3/4 Cup Sugar
1 Tbsp. Vanilla
2 Tbsp. Cinnamon
Preparation
1
In a 4 quart sauce pan, bring the water to a boil over medium high heat. Add rice. Stir and cook for 4 to 5 minutes until the water has evaporated.
2
Lower heat to low and stir in milk, butter and sugar. Cover and cook over low heat for 1 to 1-1/4 hours, stirring occasionally.
3
Whip eggs with a fork or whisk. Stir two to three tablespoons of the hot rice mixture into the eggs (so that the eggs do not curdle).
4
Pour the egg mixture slowly into the rice, stirring constantly. Add vanilla. Stir for 2 to 3 minutes and remove from heat.
5
Pour into dessert dishes and sprinkle with cinnamon.
6
Refrigerate when cooled. This recipe makes 10 to 12 one cup servings
.
About
Rizogalo, or Greek rice pudding, is a creamy, delicious and not overly sweet dessert with a hint of vanilla and cinnamon!
Yield:
10 Servings
Added:
Monday, February 20, 2017 - 1:49pm
