Rizogalo-Greek Rice Pudding Recipe
This Greek dessert is creamy, delicious and not too sweet with a hint of vanilla and cinnamon!
Ingredients
- 8 Cups Milk (you may use low fat milk, if you like, it does not affect the taste. I used 2%)
- 2 Cups Water
- 1 Cup Long Grain Rice (not instant)
- 1/2 Cup Butter
- 4 Eggs
- 3/4 Cup Sugar
- 1 Tbsp. Vanilla
- 2 Tbsp. Cinnamon
Directions
- In a 4 quart sauce pan, bring the water to a boil over medium high heat. Add rice. Stir and cook for 4 to 5 minutes until the water has evaporated.
- Lower heat to low and stir in milk, butter and sugar. Cover and cook over low heat for 1 to 1-1/4 hours, stirring occasionally.
- Whip eggs with a fork or whisk. Stir two to three tablespoons of the hot rice mixture into the eggs (so that the eggs do not curdle).
- Pour the egg mixture slowly into the rice, stirring constantly. Add vanilla. Stir for 2 to 3 minutes and remove from heat.
- Pour into dessert dishes and sprinkle with cinnamon.
- Refrigerate when cooled. This recipe makes 10 to 12 one cup servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 307g | |
| Recipe makes 10 servings | |
| Calories 357 | |
| Calories from Fat 155 | 43% |
| Total Fat 17.44g | 22% |
| Saturated Fat 10.07g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 171mg | 7% |
| Potassium 336mg | 10% |
| Total Carbs 40.17g | 11% |
| Dietary Fiber 1.1g | 4% |
| Sugars 25.62g | 17% |
| Protein 9.98g | 16% |
