Rizogalo (Greek Rice Pudding)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 109.0
- Total Fat: 1.7 g
- Cholesterol: 29.3 mg
- Sodium: 30.6 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 0.3 g
- Protein: 2.9 g
View full nutritional breakdown of Rizogalo (Greek Rice Pudding) calories by ingredient
Introduction
This recipe takes some patience. It's an easy recipe but you have to stir constantly for 35 minutes. This recipe takes some patience. It's an easy recipe but you have to stir constantly for 35 minutes.Number of Servings: 8
Ingredients
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2 cups water
1/2 cup any long grain rice (I use Jasmine rice)
2 cups milk (I use 1 cup skim and 1 cup whole milk)
1 egg yolk (optional)
2 tbsp + 1/2 tsp regular corn meal/flour
1/2 cup sugar
2 tsp vanilla extract
1 tsp honey
1/4 tsp lemon juice (optional)
Cinnamon to taste (I use 1/4 tsp)
Sometimes I add a dash of cloves and nutmeg.
Directions
1. In a small bowl mix corn meal with 1/4 cup water. Set aside.
2. In a medium to large pot bring two cups of water to a boil.
3. Add the rice and simmer on low heat for 15 minutes.
4. Add everything else to the pot (including corn meal mix) and simmer on low heat for another 35 minutes, stirring constantly.
You want it's consistency to be like that of custard, pudding, or porridge. Continue stirring on low heat until this consistency is reached. (This may or may not take longer than 35 mins).
Rizogalo is generally served cold with cinnamon sprinkled on top. Some people like their rice pudding served hot, also with cinnamon on top. I've heard that some like to add raisins (in the 4th step). Serve however you prefer...and enjoy!
Makes eight 1/2-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MIMODOK.
2. In a medium to large pot bring two cups of water to a boil.
3. Add the rice and simmer on low heat for 15 minutes.
4. Add everything else to the pot (including corn meal mix) and simmer on low heat for another 35 minutes, stirring constantly.
You want it's consistency to be like that of custard, pudding, or porridge. Continue stirring on low heat until this consistency is reached. (This may or may not take longer than 35 mins).
Rizogalo is generally served cold with cinnamon sprinkled on top. Some people like their rice pudding served hot, also with cinnamon on top. I've heard that some like to add raisins (in the 4th step). Serve however you prefer...and enjoy!
Makes eight 1/2-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MIMODOK.
Member Ratings For This Recipe
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