Best Greek Lemon Rice Pudding Recipes

RIZOGALO (GREEK RICE PUDDING)

Rizogalo (Greek Rice Pudding) image

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

Ingredients

2 cups water
½ cup uncooked short-grain white rice
2 cups whole milk
4 tablespoons white sugar
½ cup whole milk
4 tablespoons cornstarch
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon, or more to taste

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

GREEK RICE PUDDING (RIZOGALO)

Greek Rice Pudding (Rizogalo) image

Make and share this Greek Rice Pudding (Rizogalo) recipe from Food.com.

Provided by evelynathens

Categories Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup short grain white rice (a starchy rice, like arborio)
3 cups whole milk
peel of 1 lemon, removed in one long strip
1/3 cup white sugar, plus
2 tablespoons white sugar
2 egg yolks, slightly beaten
1 1/2 teaspoons cornflour (cornstarch is the same thing)
1/2 teaspoon vanilla extract (optional)

Steps:

Place milk, sugar and lemon peel (just the peel - none of the pith) in a heavy saucepan. Bring mixture to a boil, stirring constantly until sugar melts. Reduce heat to low and add the rice.
Cover the pan and cook until the rice/milk mixture has gone thick and creamy (about 30-35 minutes).
Turn off heat. Remove lemon peel and discard.
Whisk together egg yolks with corn flour.
Quickly whisk egg yolks into the rice mixture, stirring well. (If you want to, at this point you can also add a 1/2 tsp of vanilla extract). Keep stirring to make sure yolks are incorporated and won't curdle.
Spoon pudding into four serving dishes and cool. Top with a sprinkling of cinnamon.

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