Rizogalo-Greek Rice Pudding – a delicious recipe with Milk, Rice, Water, Butter, Eggs, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a 4 quart sauce pan, bring the water to a boil over medium high heat. Add rice. Stir and cook for 4 to 5 minutes until the water has evaporated.
2
Lower heat to low and stir in milk, butter and sugar. Cover and cook over low heat for 1 to 1-1/4 hours, stirring occasionally
3
Whip eggs with a fork or whisk. Stir two to three tablespoons of the hot rice mixture into the eggs (so that the eggs do not curdle).
4
Pour the egg mixture slowly into the rice, stirring constantly. Add vanilla. Stir for 2 to 3 minutes and remove from heat.
5
Pour into dessert dishes and sprinkle with cinnamon. Refrigerate when cooled. This recipe makes 10 to 12 one cup servings
986
kcal
Calories
48
g
Fat
106
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 cups Milk (you may use low fat as it does not affect the taste or consistancy; I used 2 1/2%), 1 cup Rice, Long Grain (not instant), 2 cups Water, 1/2 cup Butter, and more.
Yes, Rizogalo-Greek Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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