Ryzogalo/Greek Rice Pudding
The Greeks call this treat ryzogalo. You can call it rice pudding. Whatever language you use, call it delicious. Rice pudding is an ultimate comfort food all over the world. Not many ingredients are required. It does take some stirring and attention at the stove, but the resulting soft pudding is delicious while warm, at room temperature or chilled. It can even become a healthy, yummy after-school snack.
Instructions
1. Put the rice and water into a three-quart saucepan. Over medium heat, bring the mixture to a boil. Turn the heat to low and cook for 10 minutes. Stir constantly while cooking.
2. Heat the milk but don't boil it. Stir it into the rice along with half of the sugar. Cover and continue to cook over very low heat for 20 minutes or until most of the liquid has been absorbed. Stir frequently to prevent sticking.
3. Dissolve the cornstarch completely into a quarter cup cold water. Add it to the rice. Stir constantly so the rice doesn't stick or burn. Simmer for five minutes to cook the cornstarch. Remove it from the heat, cover it and let sit for 10 minutes.
4. Combine the egg yolks and the rest of the sugar. Add this to the rice and stir briskly until it is all well combined. The heat from the rice will cook the egg yolks and finish thickening the pudding.
5. Pour the pudding into individual serving dishes and sprinkle it with cinnamon. A single toasted almond on each serving is also a nice garnish.
Tags: Greek Rice, Greek Rice Pudding, Rice Pudding, Stir constantly