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Rizogalo - Greek Rice Pudding

A community recipe by

Not tested or verified by Nigella.com

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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.

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 ounce 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.
  • 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 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.
  • Additional Information

    Some people prefer this flavoured with vanilla or mastic (which I haven't tried).

    Some people prefer this flavoured with vanilla or mastic (which I haven't tried).

    Tell us what you think