Rizogalo (Rice Pudding) Recipe
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Ingredients: |
Ingredients: 1/3 Cup Rice (I like to use Riceland Rice)
1 Cup Lukewarm Water
6 Cups Milk
3/4 Cups Sugar
3 Egg Yolks
2 Tsp Vanilla
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Directions: |
Directions:Soak rice in lukewarm water for 1 hour until soft. Strain the water from the rice. Put rice in a pot and rub between your hands to break up the rice into pieces and release the starches. Add the milk. Bring to a boil or until thick. Add the sugar and stir again until thick. You will have to do allot of stirring in order to make sure the milk does not burn and that the rice does not stick to the bottom. Be patient because this takes a while until the mixture becomes thick. Beat egg yolks until fluffy. Add in the vanilla and beat a little more. Now you will have to temper the eggs by slowly pouring in some of the rice milk mixture. While you are pouring make sure to be stirring the egg mixture vigorously. Now pour this mixture into the rest of the rice milk mixture while stirring. Now put your burner on low and cook for about another 3 minutes (don’t forget to keep stirring). Pour into 1 large bowl or small individual cups. Sprinkle with cinnamon if you like. Let cool and then you can store in the refrigerator. |
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