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Rizogalo "Rice Pudding" Recipe

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This recipe for Rizogalo "Rice Pudding" is from Despot/Faraci Family and Frinds Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 qt. whole milk
2 c. half and half
2 tbsp. butter
1 1/2 c. water
1/2 tsp. salt
3/4 cup short grain rice
3/4 c. sugar
2 eggs
1 1/2 tsp. pure vanilla extract
Cinnamon for garnish if desired
Directions:
Directions:
Put water and salt into a small saucepan then add rice and boil until all the water is totally evaporated. While rice is cooking, combine milk, half and half, and butter in a 4 quart pan and and bring to a slow boil, being careful not to scald mixture. . Once water is evaporated add rice to boiling milk mixture and boil together stirring constantly until mixture is thick enough to suspend the rice grains (about 35 minutes at low/medium heat) . Add sugar, stir and bring to a boil again. Remove from heat. Beat eggs with rotary beater until frothy. Add a small amount rice mixture to eggs so as too warm the eggs slightly,then add eggs to the mixture. Keep stirring! Lastly, add vanilla and stir until well blended. Pour into serving bowls and cool completely. Garnish with cinnamon if desired.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
This is Tonie Campo , an old family friend's authentic rice pudding recipe. It's a labor of love to make, but the result is worth it. You'll be stirring the whole time, so pull a stool up to the stove if you need to.

 

 

 

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