Growing up in my little Greek bubble, I never realized that rice pudding is not exclusively Greek. Variations of it have a place in nearly every ethnic cuisine. See for yourself: Rice Pudding Around the World
My version is part Greek and part Indian. I’ll call it Grindian. I’ll also call it heavenly–because it was.
It took a few attempts (and trips to the grocery store) to get the results I wanted, but the results were completely worth the extra effort.
Attempt 1: Too liquidy.
Attempt 2: Too thick.
Attempt 3: Just right.
Goldilocks and the Three Bears anyone?
3/4 c basmati rice
6 c milk
4 tbsp butter
1 c sugar
1 tbsp vanilla
1 tsp cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/2 tsp ground clove
3 eggs, slightly beaten with 1/2 c milk
Combine rice with 1 and 3/4 cups water in a medium saucepan. Bring to boil, then lower heat and cover, allowing to simmer until tender (About 15 minutes). While you wait, whisk eggs together with milk and set aside.
When the rice is ready, add milk, butter, sugar, vanilla and spices to the saucepan. Bring mixture back to a simmer stirring often. This is where patience comes in: It can take about 30 minutes of simmering and stirring for the mixture to get thick enough. Be careful not to let it get too thick though!
The final step is to turn off the heat and very slowly add the eggs beaten with milk while stirring constantly. This will thicken your mixture a bit more.
Pour pudding into individual bowls or ramekins, sprinkle with cinnamon and allow to cool before eating.
I eat Rizogalo at any time of the day. Many consider it dessert, but I love it for breakfast. Enjoy it warm, at room temperature or refrigerated.