Greek creamed rice

Greek creamed rice

Rizógalos

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

This recipe has completely changed my mind about rice pudding. Using lots of liquid makes for a creamy, appetising result. It is delicious with poached quinces with orange flower water.

Ingredients

Quantity Ingredient
1 litre milk
1/3 cup caster sugar
1 large strip orange zest
1/3 cup white medium-grain rice
1 cinnamon stick
2 teaspoons cornflour
2 teaspoons milk, extra
4 egg yolks, lightly beaten
1/4 cup milk, extra, hot
1/2 teaspoon vanilla essence
1/4 cup walnut pieces, toasted
1/4 teaspoon ground cinnamon, mixed with ¼ teaspoon caster sugar
1 teaspoon honey

Method

  1. Combine the milk, sugar and orange zest in a medium saucepan, place over a medium heat and bring to the boil, stirring occasionally.
  2. Gradually stir in the rice. Reduce the heat to low, add the cinnamon stick, cover the pan and cook, stirring occasionally, for about 40 minutes, or until the rice is tender. Remove the cinnamon stick and orange zest.
  3. Meanwhile, blend the cornflour and the extra 2 teaspoons milk to a smooth paste in a small bowl, then stir in the egg yolks. Pour the hot milk over the egg mixture, whisking well to combine. Pour into the rice, stirring over low heat until the mixture thickens. Stir in the vanilla.
  4. Pour into individual bowls. Serve warm or cooled, sprinkled with walnuts, cinnamon sugar and honey.

Lyndey’s note

  • This recipe can be made a day ahead.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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