How To Make Rizogalo (Greek Rice Pudding)
Discover the many delectable ways you can serve rice with our risotto and rice recipes! Rice is a versatile kind of food that you can add to almost anything and it still tastes great. You can partner rice with meat, vegetables, or seafood and it will still hold up well. You can even turn it into a dessert pudding! There are so many ways to cook this ultimate filling comfort food. Find the perfect rice dish for you with our risotto and rice recipes.
Serves:
Ingredients
- 1/2 cup Arborio rice
- 4 cups milk
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 egg yolks
- Ground cinnamon for garnish
Instructions
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Rinse the Arborio rice under cold water and drain.
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In a saucepan, combine the rinsed rice, milk, sugar, vanilla extract, cinnamon, and salt.
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Bring the mixture to a boil over medium heat, stirring occasionally.
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Reduce the heat to low and simmer for about 30 minutes, or until the rice is tender and the mixture has thickened, stirring occasionally to prevent sticking.
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In a separate bowl, lightly beat the egg yolks.
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Slowly add a ladleful of the hot rice mixture to the beaten egg yolks, whisking constantly to prevent curdling.
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Pour the egg mixture back into the saucepan with the rice mixture and stir well.
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Cook for an additional 5 minutes, stirring constantly, until the pudding has thickened further.
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Remove from heat and let cool slightly.
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Divide the pudding among serving bowls or glasses and sprinkle with ground cinnamon.
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Serve warm or chilled.
Nutrition
- Calories : 238kcal
- Total Fat : 4g
- Saturated Fat : 2g
- Cholesterol : 107mg
- Sodium : 205mg
- Total Carbohydrates : 42g
- Dietary Fiber : 0g
- Sugar : 27g
- Protein : 8g
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