Rizogalo - Greek Rice Pudding

A community recipe by StoupaTart

Not tested or verified by Nigella.com

Introduction

I've combined/adapted from Sophie Grigson and Diana Henry. I always make this when I have too much milk in the house. I think being averse to waste is a disease with me! I like this cold for breakfast when I fancy a change from porridge.

Ingredients

Serves: 4

Metric Cups

70 grams pudding rice
750 millilitres milk
55 grams sugar
orange peel (or lemon peel, a couple of strips)
½ tablespoon cornflour (mixed with a little of the milk)
1 tablespoon rosewater
1 egg yolk (optional)

2½ ounces pudding rice
26 fluid ounces milk
1⅞ ounces sugar
orange peel (or lemon peel, a couple of strips)
½ tablespoon cornstarch (mixed with a little of the milk)
1 tablespoon rosewater
1 egg yolk (optional)

Method

Rizogalo - Greek Rice Pudding is a community recipe submitted by StoupaTart and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cook the rice in boiling water for 5 minutes. Strain, then return to the pan with sugar, milk & peel. Simmer very gently for 40-50 minutes, or until quite thick. Stir frequently - this part requires care to avoid either going completely off the boil or sticking to the bottom.

Remove the peel, stir in cornflour & rosewater. Cook a few minutes more.

Cool slightly, then stir in lightly beaten egg yolk, if using. Rice should still be warm enough to cook the egg.

Divide between individual dishes. Serve hot or cold.

Remove the peel, stir in cornstarch & rosewater. Cook a few minutes more.

Cool slightly, then stir in lightly beaten egg yolk, if using. Rice should still be warm enough to cook the egg.

Divide between individual dishes. Serve hot or cold.