RIZOGALO Greek Rice Pudding

[athena2007]

Now for a lovely desert... 

A classic Greek pudding, thick, creamy and delicious. Rizogalo translates as rice milk and is similar to English rice pudding, but cooked in a saucepan and not finish in the oven and with the exception of fragrant rosewater and ground cinnamon. I remember my grandmother, my mum’s mother, making this with her own homemade thin short pasta, called (Trimma or Fethe) vermicelli, instead of rice and fresh milk from her goats, she always served it warm in large bowls, topped with extra sugar and lots of ground cinnamon, delicious!

Serves 4-5:

   :100g (4oz) short grain rice Arborio or pudding rice, not long grain
   :250mls (8floz) water
   :75g (3oz) caster sugar
   :900mls (1 ½ pints) whole milk
   :20g (1oz) butter
   :1 egg yolk
   :1 tsp cornflour, diluted in a little milk or water
   :2 -3 tbsp. rosewater 
   :1 tsp vanilla been paste or extract
   :For topping
   :Ground cinnamon
   :Unsalted chopped pistachios

Method:

Place the rice with the water in a thick bottomed pan and place over a high heat, bring to the boil, lower heat, stir occasionally until all the water has been absorbed. Do not burn the rice.

Pour in the milk and sugar , bring to the boil then simmer gently, stirring frequently, takes quite a bit of stirring but well worthy, the rice should be cooked in 30 minutes or until the milk has reduce and has thickend. Remember you want rice to be cooked but not mush.

In a very small bowl whisk the egg yolk with the diluted cornflour, rosewater and vanilla , remove rice from the heat and stir in the butter,then the egg mixture, taste and adjust sugar, vanilla, rosewater. Place back on a very low heat for minute or two only.

Place into small bowls, sprinkled with ground cinnamon and pistachio nuts if you like, it can be eaten warm or cold.