Best Greek Rizogalo Recipes

RIZOGALO (GREEK RICE PUDDING)

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.

GREEK RICE PUDDING (RIZOGALO)

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.

RIZOGALO-GREEK RICE PUDDING

Steps:

• 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.
• 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
• 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).
• Pour the egg mixture slowly into the rice, stirring constantly. Add vanilla. Stir for 2 to 3 minutes and remove from heat.
• Pour into dessert dishes and sprinkle with cinnamon. Refrigerate when cooled. This recipe makes 10 to 12 one cup servings

RIZOGALO II - GREEK RICE PUDDING

Steps:

• Boil water and add rice.
• Reduce heat; simmer, stirring frequewntly, until all the water has been absorbed and rice is very soft, about 1 hour.
• Add the condensed milk, water, sugar, eggs and vanilla.
• Stir well, cooking until thickened.
• Pour into individual cups or a large bowl.
• Chill until cool.
• Sprinkle with cinnamon and serve.

RIZOGALO (GREEK RICE PUDDING)

Steps:

• Combine 4 cups of the milk, lemon rind and rice in a large heavy saucepan.
• Cook over medium heat, stirring often to prevent mixture from sticking.
• Bring to boil and cook for 20 minutes, stirring frequently.
• Place the sugar in a small mixing bowl, add the eggs, vanilla and remaining milk.
• Blend together.
• Slowly stir into the rice mixture.
• Simmer for 15 minutes, stirring occasionally, until mixture thickens.
• The rice will rise to the top when done.
• Do not overcook.
• Pour into serving bowls.
• Cool, sprinkle each serving with cinnamon. Refrigerate.

GREEK RIZOGALO

Steps:

• In a large saucepan (4 to 6 quarts), combine the rice and 4 cups water. Bring to a boil, and then lower heat and simmer 10 minutes.
• Add milk, sugar and lemon peel. Bring back to a boil, stirring frequently. Lower heat, continuing to stir, so milk simmers vigorously without bubbling over. Simmer until the liquid is reduced and thickened to a creamy consistency that will coat the back of a spoon, 10 to 15 minutes. Stir frequently to keep rice from sticking to bottom of pan.
• Discard lemon peel. Spoon equal amounts of rice into four serving bowls, and let sit for a minute. Sprinkle with cinnamon, and serve.