This dessert is a favourite with my family, not only as a dessert, but as a special treat. The end result of this version should be more a cream than a «set» pudding, and instead of chilling, try serving it at room temperature. This recipe is easy and has few ingredients, but it needs pretty constant attention while cooking.

I made a little research about rice puddings and was surprised to find out that rice pudding is a dessert enjoyed by people of different cultures all over the world, and it is made by combining rice with a sweetener and other ingredients often including milk.

Recipes can greatly vary even within a single country. The dessert can be boiled or baked. Different types of puddings vary depending on preparation methods and the ingredients selected. The following ingredients are regularly found in rice puddings.

Rice; long or short grain white rice, brown rice, black rice, basmati, or jasmine rice

Milk; (whole milk, coconut milk, cream or evaporated)

Spices; (nutmeg, cinnamon, ginger, saffron, etc.),

Flavourings; (vanilla, orange, lemon, pistachio, rose water etc.),

Sweetener; (sugar, brown sugar, honey, sweetened condensed milk, fruit or syrups)

Eggs are also included;

Some days back I wrote about dolmades and memories came back from my school years in Cyprus. Writing about rice pudding today brought some distant memories during the three years when I used to go to elementary school in London.

I have a lot of good memories during those years and one of them is eating at school. I remember that we had to drink a bottle of milk in the morning and we also had lunch at school. I can’t remember much about the food we used to eat but the only things I do remember is that we loved mashed potatoes with gravy and the other thing I loved wo much was rice pudding with plumbs, which was more like a thick soup rather than a cream.  Anyway, I remember that they were so tasty that at the end you could not tell if there was food in the plate, as nothing remained in the plate and it looked as if we had licked the plate :) . Now that I think back I can’t remember “rice” in the pudding, so I guess it was ground rice.

You can find an Indian version of Rice pudding, called Kheer and another Rice pudding which is one of my concoctions I made at the post for Krokos Kozanis.

The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!


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Χωρίς σχόλια on Ryzogalo (rice pudding)

  1. Ο/Η Peter M λέει:

    Ahhh rice pudding…every Greek home has a recipe and each one very comforting.

    I’ll have to consult my father for his Rizogalo.

  2. Ο/Η Kevin λέει:

    Sounds good. I have been wanting to try making a rice pudding for a while now.

  3. Ο/Η Laurie Constantino λέει:

    It’s funny, I love cold rizogalo, it’s perfect for cooling down on a hot summer evening. I recently read someone else’s blog about rice puddding, and they associated it with winter and ate it cold. Yours is an interesting recipe — I’ve never seen cornstarch used before. Thanks to opening my eyes to something new and reminding me of my good memories of rizogalo!

  4. Ο/Η Ivy λέει:

    I think ryzogalo is great for all year round but I agree that it’s perfect for cooling down during summer.

  5. Ο/Η Cristina M λέει:

    I had a craving for rizogalo today! Thank you for recipe.
    It taste just like my mum's!!

  6. […] Ryzogalo (page 134 of my cookbook)  is a traditional rice pudding (ryzi) means rice and gala (milk) we make in Cyprus and in Greece by boiling rice with milk and using corn flour (starch) as a binder.    It is then served with lots of cinnamon on top. […]

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