Rizogalo Ii Greek Rice Pudding Food

RIZOGALO/RICE PUDDING

Steps:

• Rinse your rice quickly. Bring water to a boil in a medium sized saucepan, then add rice. Return to a boil and then reduce heat to medium low. Stir frequently.
• Cook for 15 minutes.
• Add milk and sugar to pot. Adjust heat so that mixture is at a low, gentle boil. Stir constantly to ensure that the rice does not stick to the bottom of the pot.
• Continue cooking; after 10 minutes, check the rice for doneness. It should be soft and not firm to the bite. Once the rice has achieved this state, remove it from the heat and let it sit, in the pot, for 5-10 minutes, this will help thicken it up. When the 5-10 minutes have passed, stir thoroughly and then ladle the rizogalo into individual serving bowls. Refrigerate the bowls, for a few hours to allow the rizogalo to fully set. If you don't allow the rizogalo to fully set, it will be a little liquidy.
• Enjoy it straight from the refrigerator, sprinkled with some ground cinnamon. If you prefer it warm, heat it up in the microwave, and then sprinkle on some ground cinnamon.
• Enjoy!

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 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:

• 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.

RYZOGALO OR GREEK RICE PUDDING

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.

RIZOGALO I - GREEK RICE PUDDING

Steps:

• In a large saucepan, add rice to boiling, salted water: cook over low heat until all the water is absorbed and rice is very soft and fluffy. (Add more water if necessary.).
• Stirring constantly with wooden spoon, add milk and sugar; cook 25 - 30 minutes.
• Dissolve cornstach in 2 tablespoons of cold milk.
• Add to well-beaten eggs.
• Remove milk mixture from heat and slowly pour in the eggs, stirring until well blended.
• Return to heat and simmer over low heat for 2 minutes, stirring constantly until until slightly thickened.
• Cool; add vanilla.
• Pour into individual dishes or a large bowl and serve.