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Rizogalo - Greek rice pudding

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default Rizogalo - Greek rice pudding

Post by Chilli-head on 14th September 2015, 3:06 pm

Ok. I know this recipe doesn't use much home made produce (at least, not for me as I don't have either cows or chickens),  but it is rather delicious.  I had the commercially made (Total) version on Crete, but homemade is better. I made this one yesterday.  The recipe comes from a Greek American, so forgive the cups !

1/2 cup water
1/2 cup long grain rice
1L milk
150g sugar
2 eggs
1 tsp vanilla extract
ground cinnamon to taste.

Put the water in a small pan and bring to the boil, covered. Add the rice and parboil for 4 minutes, then turn off and leave to sit, still covered.

Scald the milk in a large pan. Add the parboiled rice, and simmer uncovered for about 35 minutes, or until the rice is fully cooked. Keep stirring from time to time, incorporating any skin that starts to form, to avoid sticking or boiling over. Stir in the sugar, when it has dissolved remove the pan from the heat.

Beat the eggs well. Add one spoon full of the hot rice mixture to the eggs and beat in. Add another, beat in. And again for good measure (this tempers the eggs so you don't make scrambled egg instead !). Now add the egg mixture back to the pan, and refurn to a low heat. Keep heating and stirring, taking care not to boil it or let it stick, until it goes thick and creamy. The thickening can be quite quick when it starts, so don't take your eye off it for too long. Turn off the heat and keep stirring for a few minutes until it begins to cool a little. Add the vanilla and stir in. Ladle or pour into serving bowls (I like large ramekins), and leave to cool. Then chill before serving.

To serve, dust with ground cinnamon (a fine tea strainer makes a pretty result).

Jolly good with a little cup of strong coffee.
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