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    You are in: Home / Greek / Greek Rice Pudding (Rizogalo) Recipe
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    Greek Rice Pudding (Rizogalo)

    Greek Rice Pudding (Rizogalo). Photo by PaulaG

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    evelyn/athens's Note:

    Comfort food.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Cover the pan and cook until the rice/milk mixture has gone thick and creamy (about 30-35 minutes).
    3. 3
      Turn off heat. Remove lemon peel and discard.
    4. 4
      Whisk together egg yolks with corn flour.
    5. 5
      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.
    6. 6
      Spoon pudding into four serving dishes and cool. Top with a sprinkling of cinnamon.

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    Ratings & Reviews:

    • on October 17, 2003

      45

      Well, I made this twice! First time I made it exactly as stated and it was good. However, I felt like something (FOR MY TASTES :-) ) was missing. So the next day I made it again using a bit of vanilla and a tad bit more sugar. HEAVEN! This is a marvelous recipe evelyn...I am very thankful that I found it. The lemon peel really adds such a marvelous flavor to the pudding, and I love the cinnamon sprinkled on top :-) thanks for this recipe!!!!! it'sa keepa!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2004

      55

      Thanks for posting, Evelyn; this is an awesome rice pudding! Hands-on time is minimal and it comes out with a great texture and flavor. I loved the subtle lemon flavor from the zest and it was sweet without being overpoweringly so. I made it as written with the exception of using cornstarch instead of cornflour (not sure if they're the same thing or not...I'm in the States and have never come across cornflour). It took mine closer to 50 minutes for the milk to be absorbed by the rice. I'm looking forward to making it again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 20, 2014

      45

      You have to cook this after you add the yolk/cornstarch combination. I'm not sure why the recipe states to turn off the heat, whisk the yolks/starch in and be done with it, but if you don't cook it (low-med, while stirring) afterward, not only will it taste like cornstarch, but it will not set properly. Otherwise, a good, basic recipe. I added more sugar as well.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)

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    Nutritional Facts for Greek Rice Pudding (Rizogalo)

    Serving Size: 1 (238 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 313.9
     
    Calories from Fat 73
    23%
    Total Fat 8.1 g
    12%
    Saturated Fat 4.1 g
    20%
    Cholesterol 101.3 mg
    33%
    Sodium 84.2 mg
    3%
    Total Carbohydrate 51.6 g
    17%
    Dietary Fiber 0.7 g
    2%
    Sugars 32.1 g
    128%
    Protein 8.6 g
    17%

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