Ryzogalo (Rice Pudding) with Caramel
2/3 cup rice
- 4 eggs
1 spoonful margarine
- ¼ teaspoon salt
4 cups milk
4 – 6 tablespoons sugar
For caramel sauce:
½ cup granulated sugar
1 teaspoon lemon juice
Melt granulated sugar in small saucepan with lemon juice and water (enough to wet sugar)
and stir until brown,
but do not burn;
pour it while hot into pudding mold and spread it with a spoon, all over inside.
Wash rice,drain, and cook slowly in milk for 45 minutes; turn into basin, add butter, salt,and eggs well beaten with sugar, and pour into prepared mold.
Set mold in bain marie and bake in preheated oven at 180o C, till quite set (about 45 minutes).
Turn out and serve hot or cold.