Crème Brûlée Cookies
Crème brûlée cookies with vanilla custard and caramelized sugar. Get the ingredient amounts and follow the complete cookie and custard method.
Desserts · Dessert
Rizogalo-Greek Rice Pudding
Rizogalo-Greek Rice Pudding. Made with rice, vanilla and cinnamon. Get ingredient amounts and step-by-step instructions.
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Ingredients at original yield
- 8 cups Milk (you may use low fat milk, if you like, it does not affect the taste. I used 2%)
- 2 cups Water
- 1 cup Long Grain Rice (not instant)
- ½ cup Butter
- 4 Eggs
- ¾ cup Sugar
- 1 tbsp Vanilla
- 2 tbsp Cinnamon
How to make Rizogalo-Greek Rice Pudding
Timing details
No verified total time is available. Review the method for preparation, cooking and waiting times.
- 01
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.
- 02
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.
- 03
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).
- 04
Pour the egg mixture slowly into the rice, stirring constantly. Add vanilla. Stir for 2 to 3 minutes and remove from heat.
- 05
Pour into dessert dishes and sprinkle with cinnamon.
- 06
Refrigerate when cooled.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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