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Greek Recipes

Rice Pudding "Rizogalon"


A favorite of mine, this dessert is great hot or cold.


1/3 cup short grain rice 1 tbs. finely grated lemon peel
1 quart milk powdered cinnamon
1/2 cup sugar 1/2 cup raisins – optional

Cover the rice with 1/2 cup of water and set it aside for 5 minutes. Combine the milk and the sugar in a saucepan and bring them to a boil over moderate heat. Add the rice with the water to the hot milk and bring it to a boil, while stirring constantly. Add the grated lemon peel and raisins, if you’re using them. Reduce the heat and gently simmer the mixture until it is thick and creamy. If the liquid has evaporated before the rice is cooked, add a little more hot water to it. Pour the pudding into small serving bowls and sprinkle with cinnamon.

Susie’s Note: I prefer this with the raisins in it. They get plump as they cook and add an extra sweetness to the pudding.


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