Rizógalo
Rice Pudding
Old
fashioned rice pudding like grandma used to make in Greece. With no
eggs, this is not a custardy pudding, but it certainly is delicious!
INGREDIENTS:
-
1/3 cup short grain rice
-
1/2 cup water
-
1 quart warmed milk
-
¼ - 1/2 teaspoon cinnamon
-
¼ - 1/2 teaspoon vanilla extract
-
1-tablespoon butter
-
1/2 cup sugar
-
1/2 cup raisins
DIRECTIONS:
-
Cover the rice with 1/2 cup of water and set it aside for at least 5 minutes.
-
Combine the milk and the sugar in a saucepan; bring them to a boil over moderate heat.
-
Add the rice with the water to the hot milk and bring it to a boil, while stirring constantly.
-
Reduce the heat and gently simmer the mixture until it is thick and creamy and rice is completely tender, about 15-20 minutes.
-
If the liquid has evaporated before the rice is cooked, add a little more hot water to it.
-
Do not overcook; mixture will thicken upon cooling.
-
Add the cinnamon, raisins, butter, and vanilla.
-
Cook 5 minutes longer.
-
Pour the pudding into small serving bowls.
-
Sprinkle with additional cinnamon if desired.
Pudding may be served warm, after it has cooled at least one hour, or it
may be refrigerated and served cold. Top with whipped cream, if desired.
