Go Back
Print

Greek Creamy Rice Pudding "Rizogalo

What a simple savory rice pudding for a breakfast treat or a refrigerated dessert. I've been making this both ways, and my family enjoys it warm as well as chilled!

Course Breakfast, Dessert
Cuisine California Greek
Keyword Greek, pudding, rice
Servings 8
Author Mary Papoulias-Platis

Ingredients

  • 1 cup long grain converted rice - I use Uncle Bens
  • 1/2 gallon whole milk
  • 2 eggs, beaten
  • 1/4-1/2 cup sugar
  • 2 teaspoons vanilla
  • 1-2 teaspoons ground cinnamon for topping

Instructions

  1. Place rice in a deep dutch oven with a heavy bottom.

  2. Cover with 1/4 cup water and bring to a simmer. Cook until water is absorbed about 2 minutes. You are partially cooking the rice.

  3. Pour in milk and stir. Bring to a slight boil and reduce heat to a low heat.

  4. Continue stirring frequently to avoid any sticking, every 10 minutes.

  5. Cook on low for 1 -1 1/2 hours or more until thickened. More as pudding consistency.

  6. Remove from heat and let cool slightly.

  7. Place eggs in a small bowl and whisk until smooth. Add the sugar and vanilla and whisk together.

  8. Add 1/4 cup of the warm rice pudding into the bowl of eggs, mix quickly to temper the eggs. Get them warm to add to the rice mixture so they don't curdle.

  9. Add the egg mixture to the large dutch oven and whisk vigorously until thoroughly mixed.

  10. Place in individual bowls or into a large 8x11 dish.

  11. Sprinkle with cinnamon. Serve warm or cool and cover with plastic wrap and place in the refrigerator. This can stay in the refrigerator for up to 2-3 days.

  12. This dish can be made the night before and served chilled.