Rizogalo (Greek Rice Pudding) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Every country in the Mediterranean has its own version of this recipe. Ingredients:
5 cups milk |
1 teaspoon grated lemon rind |
1/2 cup rice, rinsed and drained |
1/2 cup sugar |
2 eggs, beaten |
1 teaspoon vanilla |
cinnamon |
Directions:
1. Combine 4 cups of the milk, lemon rind and rice in a large heavy saucepan.
2. Cook over medium heat, stirring often to prevent mixture from sticking.
3. Bring to boil and cook for 20 minutes, stirring frequently.
4. Place the sugar in a small mixing bowl, add the eggs, vanilla and remaining milk.
5. Blend together.
6. Slowly stir into the rice mixture.
7. Simmer for 15 minutes, stirring occasionally, until mixture thickens.
8. The rice will rise to the top when done.
9. Do not overcook.
10. Pour into serving bowls.
11. Cool, sprinkle each serving with cinnamon. Refrigerate.
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