RYZOGALO OR GREEK RICE PUDDING
The Greek name for this recipe is pronounced 'ree-ZOH-ghah-loh" & it makes for a very sweet, creamy kind of pudding, with emphasis on the cream!
Provided by Sydney Mike
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, combine rice & water. Bring to boil, then turn heat down to low & cook 10 minutes, stirring frequently with wooden spoon.
- Warm milk & stir into rice along with half the sugar [NOTE: If your preference is for a less-sweet pudding, consider reducing the 3/4 cup to 2/3 cup, then use HALF OF THAT at this time]. Cover & continue to cook over very low heat for 20 minutes or until most of the liquid has been absorbed, stirring occasionally.
- Dissolve cornstarch in as little cold water as possible (about 2 tablespoons, but make sure it is FULLY dissolved) & add to rice.
- Continue to stir briskly, simmering for a full 5 minutes, then remove from heat, & set aside, covered, for 10 minutes.
- Whisk egg yolks with the last half of the sugar, then add to rice mixture, stirring with wooden spoon until very well blended (to thicken & to prevent yolks from cooking separately).
- Set aside to cool in the saucepan or in individual serving dishes.
- Serve at room temperature, sprinkled with cinnamon.
Nutrition Facts : Calories 438.7, Fat 8.2, SaturatedFat 4, Cholesterol 139.8, Sodium 74.8, Carbohydrate 82, Fiber 1.3, Sugar 45.2, Protein 9.1
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