{recipe} Rizogalo - Greek rice pudding

Another family favourite that tends to get requested as the weather starts too cool. This is a traditional Greek recipe, but I find it is very similar to the English version that my Aussie/English Nanna used to make (except for the cloves). Very simple to make (I like it simple) and tastes great warm or cold.

RIZOGALO

4 cups milk (I  used 1 cup powdered milk and 4 cups water mixed)
1 cup long grain rice (uncooked)
3/4 cup sugar
4 tablespoons butter
1 cinnamon stick (used 1/2 tsp ground cinnamon if you don't have a stick)
3 whole cloves (or use a good pinch of ground cloves) I did this today
3 eggs slightly beaten

In a large saucepan add the rice and about 2 cups water. Bring to the boil (don't stir), then turn down to simmer and place lid on pot. Simmer until rice is almost tender.

Add milk, sugar, butter, cinnamon and cloves and bring back to the simmer. Stir frequently.

When mixture looks thickened, remove cinnamon stick and cloves.

Take about 1/4 cup of hot pudding mixture and add to beaten eggs. Stir and repeat. Then add egg mixture to pot and stir to thicken and mixed thoroughly. This prevents scrambled eggs!

Pour pudding into large serving dish or individual bowls and sprinkle with ground cinnamon.

Let cool and serve warm or chill and serve cold.

ENJOY!

Linking to

Carole's Chatter: Food on Friday