Rizogalo (Rice Pudding) And A Cookbook Giveaway
By: Jo Ann
Published: Wednesday, March 16, 2011 - 2:07pm

Ingredients




8 cups milk
1 cup Arborio rice
1 1/2 cups sugar
1 teaspoon real vanilla extract
1 tablespoon finely shredded citrus zest (orange, 
2 egg yolks
1/4 cup cold milk
1 tablespoon corn flour (optional)
1 teaspoon ground cinnamon





Preparation

1 In pot over moderately high heat, bring milk to slight boil. Add rice and stir well until boil returns. Reduce heat to medium-low and gently simmer uncovered 30 minutes. Make sure to stir regularly so milk does not congeal or stick to sides and/or bottom of pot. 2 Add sugar, vanilla, and citrus rind; continue to simmer and occasionally stir another 10 minutes. 3 Beat egg yolks with cold milk; whisk in corn flour and mix well. 4 After 10 minutes in Step 2, pour egg yolk mixture into pot; whisk well to incorporate. Simmer another 3-5 minutes, until thick. 5 Remove from heat. Using ladle, spoon out mixture into bowls. Let stand 1 hour to cool. Sprinkle with cinnamon and garnish with curls of shaved citrus rind. 6 Serves 6-8. 








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Preparation

 1  In pot over moderately high heat, bring milk to slight boil. Add rice and stir well until boil returns. Reduce heat to medium-low and gently simmer uncovered 30 minutes. Make sure to stir regularly so milk does not congeal or stick to sides and/or bottom of pot.  2  Add sugar, vanilla, and citrus rind; continue to simmer and occasionally stir another 10 minutes.  3  Beat egg yolks with cold milk; whisk in corn flour and mix well.  4  After 10 minutes in Step 2, pour egg yolk mixture into pot; whisk well to incorporate. Simmer another 3-5 minutes, until thick.  5  Remove from heat. Using ladle, spoon out mixture into bowls. Let stand 1 hour to cool. Sprinkle with cinnamon and garnish with curls of shaved citrus rind.  6  Serves 6-8.