Tag: rice pudding

Greek Rice Pudding/Rizogalo

by Karen ClaassenLeave a Comment on Greek Rice Pudding/Rizogalo
Greek Rice Pudding/Rizogalo

150g risotto rice
30ml cornflour
600ml milk
zest of 1 lemon
75g sugar
2 egg yolks

Add the rice to a saucepan and pour in 300ml water.
Set the saucepan over a low heat and cook the rice for 10 minutes, until most of the water has been absorbed.
Add the cornflour to a small bowl and pour about 45ml of milk into it. Stir to dissolve and set aside.
Pour the rest of the milk into the saucepan with the rice, add the lemon zest and simmer on low heat for 20 minutes, stirring often.
Add the cornflour-slurry and the sugar and simmer for 3 minutes more.
Remove the saucepan from the heat and cool for about 10 minutes.
Add the egg yolks and mix through.
Serve the rice pudding slightly warm.

Middle-Eastern Rice Pudding

by Karen ClaassenLeave a Comment on Middle-Eastern Rice Pudding
Middle-Eastern Rice Pudding

This is fragrant dessert with rose water and honey and is based on the traditional Roz bel Laban. The recipe provides 6 generous portions depending on the size of the glasses or bowls it is served in.

500ml milk
250ml cream
2 cinnamon quills
6 cloves
1,2ml ground cardamon
250ml rice
30ml sugar
500ml water
83ml condensed milk
30ml butter
30ml rose water
honey and pistachio nuts to serve

Add the milk, cream, cinnamon, cloves and cardamon to a saucepan.
Turn the heat on medium and wait for the mixture to come to the boil.
Turn the heat down so that the mixture simmers and add the rice, sugar and water.
Allow the mixture to simmer until the rice is cooked, stirring continuously. This will take 30 – 40 minutes. Do not leave the mixture – keep an eye on it!
Take the saucepan from the heat and add the condensed milk, rose water and butter. Stir thoroughly.
Spoon the rice pudding into glasses or serving bowls.
Drizzle each dessert with honey and a sprinkling of pistachio nuts.
The rice pudding is best served warm.