Greek Rice Pudding Recipe
User Reviews
4
Greek Rice Pudding Recipe
Description
Greek Rice Pudding is made by rinsing short-grain rice and cooking it in water with a lemon peel and a pinch of salt until the grains soften and the water is absorbed. Separately, milk is heated with sugar and vanilla extract, and thickened slightly with a cornstarch slurry. The cooked rice is folded into the milk mixture off the heat, resulting in a creamy and slightly thick pudding.
The pudding's texture is soft with a gentle creaminess from the milk and thickening agent. The lemon peel adds a subtle citrus aroma, and the vanilla gives a mild sweet fragrance, balancing the comforting mild sweetness. Ground cinnamon traditionally serves as a topping, providing warmth and a slight spice contrast.
Serve the pudding warm or chilled according to preference. It works well as a standalone dessert or a light finish to a meal. The method relies on slow absorption and gentle thickening to achieve its delicate consistency without becoming too dense or starchy.
Ingredients
- 130 grams (4.6 ounce) short-grain white rice
- 600 ml water
- a pinch of salt
- 1 lemon peel
- 1 liter milk
- 150 grams (5.3 ounce) sugar
- 1 teaspoon vanilla extract
- 40 grams (4 tablespoons) cornstarch
- ground cinnamon to serve with
Instructions
- Rinse the rice well and set aside.
- Add the 600 ml of water to a saucepan together with the lemon peel and pinch of salt. Bring to a boil over high heat.
- Add the rice and drop the heat to medium. Cook until the rice absorbs all the water and becomes very soft and sticky.
- Take 100 ml of milk out of the 1 liter and add it to a small bowl together with the cornstarch. Mix well.
- Add the remaining 900 ml of milk to a medium-sized cooking pot together with the sugar, and vanilla extract. Heat over medium heat.
- Once the milk gets steamy hot, stir the contents of the small bowl containing the cornstarch and milk, and pour it slowly into the pot with the hot milk.
- Stir well with a whisk for a couple of minutes until the mixture starts to become creamy and slightly thickened. NOTE: It will start to thicken after it bubbles. Also, it will thicken slightly not much.
- Add the cooked rice (discarding the lemon peel) to the pot, and stir very well.
- Take the pot off the heat. And let stand for 10 minutes. Then transfer the rice pudding to small bowls.
- You can enjoy it warm sprinkled with ground cinnamon or let it cool down to room temperature and refrigerate for 6-8 hours to enjoy it cold, as it is mostly done in Greece.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5bowls
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 61g | 20% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.04g | 0% |
| Cholesterol | 26mg | 9% |
| Sodium | 92mg | 4% |
| Potassium | 21mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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