Rizogalo Greek Rice Pudding
A dense and creamy Greek rice pudding, known as rizogalo, offers a thick custard-like texture brightened by lemon.
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Instructions
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In a large saucepan, melt butter over medium-high heat.
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Add milk and a pinch of salt; bring to a boil.
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Stir in rice and lemon rind; boil for 25 minutes, stirring frequently.
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Remove lemon rind and stir in sugar.
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Temper beaten eggs by gradually adding 1 cup of the warm rice mixture.
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Reduce heat to low, add tempered egg mixture to the pot, and cook, stirring constantly, until thickened.
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Remove from heat, stir in vanilla extract, and cool or chill.
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Spoon into serving bowls and dust with ground cinnamon.
Nutritional Info (per serving)
Calories:
173 kcal
Carbohydrate:
20 g
Cholesterol:
80 mg
Fiber:
0 g
Protein:
8 g
Saturated Fat:
4 g
Sodium:
118 mg
Sugar:
17 g
Fat:
7 g
Unsaturated Fat:
0 g