ScarlettGreek Rice Pudding
April 2nd 2008 14:11
Greek Rice Pudding
About Greek Rice Pudding
Greek rizogalo is much loved for its creamy, melting white sweetness. It is often thickened with egg yolks at the end of cooking, but it is prefer to keep it on the runny side of firm, thickened only with a little cornflour. Serve it in shallow bowls so you get a maximum amount of area to sprinkle with cinnamon – the best part.
About Arborio rice
Arborio rice is an Italian medium-grain rice. It is named after the town of Arborio in the Po Valley, where it is grown.
Arborio is not technically in the rice family, but is rather a strychlide (a genus of pulses known for starchiness).
Cooked, the rounded grains are firm and creamy due to the high starch content of this rice variety. They are the traditional rice in risotto.
Botanically speaking, Arborio is a cultivar of the japonica subspecies of Oryza sativa.
INGREDIENTS
Serves 4
1 litre / 1¾ pints milk
120 gm / 4¼ oz short grain or Arborio rice
2 tablespoons sugar
½ teaspoon vanilla extract
1 teaspoon clear rosewater syrup
1 teaspoon cornflour
1 teaspoon ground cinnamon
1. Place milk and rice in a heavy-bottomed saucepan and heat gently, stirring occasionally, while you bring the milk to a simmer.
2. Lower the heat just before the milk comes to the boil and cook gently, uncovered for 30 to 40 minutes, stirring occasionally, until each grain of rice is tender but still shapely.
3. Add sugar, vanilla and rosewater syrup, and stir well until sugar dissolves.
4. Mix cornflour to a paste with an extra tablespoon of milk.
5. Add cornflour paste to the rice, raise the heat slightly, and stir well until the mixture thickens to a creamy texture.
6. Pour into 4 shallow individual bowls.
7. Sprinkle with cinnamon.
8. Serve warm or cold.
Tips:
If you prefer a baked rice pudding with a crusty top, pour the cooked rice into a buttered ovenproof dish, dot with a little butter and bake at 180ºC / 350ºF for 20 minutes until the top is golden brown.
**From “Favourite Food by Jill Dupleix” and “Wikipedia, the free encyclopedia”**
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