Rizogalo-Greek Rice Pudding
By: Kyle Dalakas
Published: Monday, February 20, 2017 - 1:49pm

Ingredients




8 Cups Milk (you may use low fat milk, if  you like, it does not affect the taste.  I used 2%)
2 Cups Water
1 Cup Long Grain Rice (not instant)
1/2 Cup Butter
4 Eggs
3/4 Cup Sugar
1 Tbsp. Vanilla
2 Tbsp. Cinnamon

Preparation

1 In a 4 quart sauce pan, bring the water to a boil over medium high heat.  Add rice.  Stir and cook for 4 to 5 minutes until the water has evaporated. 2 Lower heat to low and stir in milk, butter and sugar.  Cover and cook over low heat for 1 to 1-1/4 hours, stirring occasionally. 3 Whip eggs with a fork or whisk. Stir two to three tablespoons of the hot rice mixture into the eggs (so that the eggs do not curdle). 4 Pour the egg mixture slowly into the rice, stirring constantly.  Add vanilla.  Stir for 2 to 3 minutes and remove from heat. 5 Pour into dessert dishes and sprinkle with cinnamon. 6 Refrigerate when cooled. This recipe makes 10 to 12 one cup servings

About

Rizogalo, or Greek rice pudding, is a creamy, delicious and not overly sweet dessert with a hint of vanilla and cinnamon!