Rizogalo (Greek Rice Pudding)
In a large bowl, stir together rice, milk, eggs, sugar, raisins, vanilla extract and salt.
Recipe Summary 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!Ingredients | Rice Pudding Cake2 cups water½ cup uncooked short-grain white rice2 cups whole milk4 tablespoons white sugar½ cup whole milk4 tablespoons cornstarch1 teaspoon vanilla extract¼ teaspoon ground cinnamon, or more to tasteDirectionsBring 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.Info | Rice Pudding Cakeprep: 5 mins cook: 40 mins additional: 4 hrs total: 4 hrs 45 mins Servings: 6 Yield: 6 servings
TAG : Rizogalo (Greek Rice Pudding)World Cuisine Recipes, European, Greek,
