Rizogalo
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Karen Mintzias | ||
| 8 | cups | Milk |
| 1 | cup | Raw long-grain white rice |
| ¾ | cup | Sugar |
| 4 | tablespoons | Butter |
| 1 | Cinnamon stick (optional) | |
| 3 | Whole cloves (optional) | |
| 2 | Eggs; slightly beaten | |
| Ground cinnamon | ||
Directions
In a heaavy saucepan, pour the cold milk, add the rice, sugar, and butter. Cook over low heat, stirring frequently until thickened, approximately 1 hour, adding cinnamon stick and cloves for flavor, if desired, during the last 15 minutes. Remove from the heat, stir in the vanilla, then remove the cinnamon stick and cloves.
Beat the eggs lightly in a small bowl, then add one tablespoon of the hot pudding mixture into the eggs, stir and repeat twice. Add the egg mixture into the pudding, stirring until mixed thoroughly. Pour into individual serving dishes or large serving bowl. Sprinkle with ground cinnamon, cool, then chill. Serve cold.
Note: You may use a vanilla bean, added with the rice, instead of stick cinnamon and cloves, or substitute grated lemon rind for all the other flavorings.
Source: The Food of Greece - by Vilma Liacouras Chantiles Avenel Books, New York
Typed for you by Karen Mintzias