I took him to the Greek restaurant, the Greek Islands in Ft Lauderdale.
When selection of the dessert came we had baklava and rizogalo ( rice pudding).
He loves it.. then it dawned to me I never made rizogalo after all the years I live in Greece.
In the good old days (oh I feel old) when we first arrived in Athens 25 years ago, every area has a local bakey that sells freshly made goods.
Yes local bakery still exist but its not as the same. I mean I can see delivery vans now bringing in the goods.
That time in Greece, when its Sunday, you could see people walking to the bakery with tapsi (baking dish) early morning with their meat and potatoes where the bakery do the roasting for you.
Then you see arrays of Greek desserts made with in… so I never made my own rizogalo. I buy them.
When I was in Florida, I was missing a lot of Greek food.
For my comfort there is the Greek Isles.
One of those forays, we had rizogalo and C loves it.
So I decided that I must learn how to do this simple yet terrific dessert especially that I love rice.
I know to whom I will ask the recipe from. We never met but we have been reading each other’s blogs for sometime now. She does not know me personally but have just given me support with my constant moving.
And I have dug her archives for recipes. Laurie lives in Alaska, married to a Greek, spends time in Greece and wrote a book, “Tastes Like Home: Mediterranean Cooking in Alaska”.
She sent me a recipe but I never had the chance to look for the short grained rice I need for this recipe.
So I thought I can do this one when I have more time in Athens.. but never did. I was so busy when I was in Athens and I spent a lot of my time eating out.
Last week, when I was in Carrefour, doing my crew provision, I bought some cuttle fish and planned to do risotto. Right next to Arborio was another kind of rice. The label says riz special , dessert… my French is not bad after all..
I finally had the rice and the recipe so easy to follow.
Rice Pudding (Rizogalo)
Serves 6
1/2 cup short-grain rice
1 cup water
1 Tbsp. butter
4 cups whole milk, plus 2 Tbsp.
1/4 cup sugar
1 egg, separated into white and yolk
1 tsp. vanilla
Ground cinnamon
In a pot large enough to hold all the ingredients, mix the rice, water, and butter, bring to a boil, cover, turn the heat down as low as possible, and cook for 15 minutes. Stir in two cups of milk, bring almost to the boil, turn down the heat, and simmer for 15 minutes. Stir in 2 more cups of milk and the sugar. Simmer until the liquid is the thickness of heavy cream.
Whisk together the egg yolk, vanilla, and 2 Tbsp. milk, and quickly whisk this mixture into the rice. Remove the pot from the heat. Beat the egg white until it
26 Comments
i think i want one now!:)
Looks so yummy and chic with the crystal glass. Happy birthday C.
A wonderful treat! Hyppy Birthday C!
Cheers,
Rosa
What a nice BD contribution! It sounds and looks delicious – thanks for sharing!
A lot of good things can be made of rice. Did you tried Risgr
Looks very similar to our ginataang snacks. Yum!
Ohmigoodness, this is making my mouth rumbles like thunder wanting to get a scoop of that sweet rice pudding. The cinnamon will pleasure my tongue for sure. I want this half-chilled please.
Renny of course I tried the Risgrot, perhaps I tried almost everything in Norway except for the whale meat. I even ate the Gjetost…I spent a lot of my time eating out and shopping at the grocery lol. But my fave is the Sunday brunch at Grand Hotel. Food in the Scandinavia is so fresh and healthy.
I love hanging out by the port of a good sunny day eating shrimps of course. I will have to find time to visit Oslo again. I would love to meet you and Thor…
almost, just asked sis what she wants from Pinas.. wala daw. Look forward for another Hongkong style dimsum with you again.
ces… try this one, saw one at Thess blog with peaches….
baccarat crystals… http://www.baccarat.com/en/index.htm , they have great decanters & vases.. so chic I know, his bday today
hey visit soon, if you dont drive we can rent a car we will go to Grasse, Eze
Merci Rosa, the birthday guy is in Florida
Knoiz yes I ll bring you one half chilled the cinnamon will certainly brings pleasures I guarantee you that…
That looks delicious Sha…very much like the Spanish arroz con leche that my mom makes
he’s a lucky guy !
Gorgeously presented and I’m sure they tasted WONDERFUL!
aww.. how sweet of you.. and I love rice pudding too. any excuse to have rice, huh?
)
gorgeous photos
I love rice pudding and will definitely try this recipe. I am also delighted at how you served it. If I am not mistaken, were those little goblets from the Baccarat Vega series?
Hi Sam yes the goblets are the VEGA SERIES.. I would sometimes use these glasses for granola & yoghurt…
can make these for you when we meet…
thank you
Hi Toni yes the crew love this one too…
ah yes as long he loves to eat as well I dont mind creating.
had to google the recipe of arroz con leche, yes similar..
I am Greek from Thessaloniki, living in Chicago at the moment. I have enjoyed your blog very much.
My mom used to make Rizogalo all the time, but not so much now. We never put eggs, butter or vanilla in rizogalo. I found a NYTimes recipe that reminds me of what I used to eat as a child. Here is the link: http://events.nytimes.com/recipes/6314/1998/03/25/Greek-Rizogalo/recipe.html
Enjoy this version.
great shots of wonderful food!
thanks for sharing!