I love a great Greek rice pudding recipe. As someone who spent 30 years of her life growing up in Astoria, Queens – you tend to appreciate Greek food. Homecooked, rich, and filled with creamy textures that always have you begging for a second scoop. This recipe hits all the marks.
That’s why I’m always on the hunt for a great greek rice pudding recipe. And when I say great … I really mean the OLDEST. I don’t want the hipster version, I want Yia Yia’s version! Give it to me straight – old school. Are you with me on this?
Authentic Greek Rice Pudding Recipe
The truth of the matter is that I used to live next door to a woman who made the BEST Greek rice pudding. I would try to get the recipe out of my friend’s grandmother and she would only say, “all the milk in the house.” WHAT DOES THAT MEAN???
I still think about her sometimes. I’m in my 40s and I want to know what “all the milk in the house” exactly means? What WAS that recipe that I grew up on? She never would pass it along. It was her pride and joy and I respected that but, man… if I could be a fly on a wall for one day.
All my life-long searching has gotten us to this point. Today, I’m featuring a post dedicated to a greek rice pudding recipe that will put my old neighbor to shame! I’m just kidding. She can’t be beat.
But seriously, this Greek rice pudding is pretty sweet… literally. I eat a TON of this delicious dessert (almost on a daily basis).
It is my snack of choice. I usually indulge after lunch. Take a look at the recipe below and let me know what you think! Is it worth a shot? The answer is YES.
Looking for some easy and delicious dinner ideas? You’ve come to the right place! “40 Delicious Dinner Ideas” is packed with recipes that are simple to cook and only require ingredients you likely have in your refrigerator right now. So why wait? Get cooking!
In a large saucepan, combine rice and water. Bring to boil. Reduce heat to low, cover and simmer for 20 minutes or until all water is absorbed.
While rice is cooking, combine sugar, egg, and vanilla. Mix very well until completely whipped and smooth. Set to the side.
When rice is finished cooking, remove lid, and add milk. Continuously stir the milk into the rice, while cooking on low heat.
Stir for about 5 minutes and until it thickens. Once rice is no longer runny, add the sugar/egg mixture. Stir until well combined.
Pour mixture into desired serving bowl or dish. Let cool completely. Pudding will thicken up more once completely cooled. Sprinkle with the desired amount of cinnamon. Serve warm or cold.
What do you think of this rice pudding recipe? Will you consider giving it a go?
More Greek Recipe Ideas
If you are looking for more Greek recipes, you could always try my Greek lemon potatoes.They are SUPER easy to make and bake perfectly every time! I also have this 7-Layer Greek Dip that I make for parties in the summer that tastes FRESH as can be. YUM!
And for breakfast, my family just loves these Greek Fritatta bites. Hope you enjoy!!
Greek Rice Pudding Recipe
Yield: 6
Prep Time: 5 minutes
Cook Time: 25 minutes
Additional Time: 20 minutes
Total Time: 50 minutes
I love a great Greek rice pudding recipe. As someone who spent 30 years of her life growing up in Astoria, Queens - you tend to appreciate Greek food. Homecooked, rich, and filled with creamy textures that always have you begging for a second scoop. This recipe hits all the marks.
Ingredients
1.5 cups milk
2 cups water
1 cup long grained white rice
3/4 cup sugar
1 tablespoon pure vanilla extract
2 large eggs
1-2 tsp cinnamon for topping
Instructions
In a large saucepan, combine rice and water. Bring to boil. Reduce heat to low, cover and simmer for 20 minutes or until all water is absorbed.
While rice is cooking, combine sugar, egg and vanilla. Mix very well until completely whipped and smooth. Set to the side.
When rice is finished cooking, remove lid, and add milk. Continuously stir the milk into the rice, while cooking on low heat.
Stir for about 5 minutes and until it thickens. Once rice is no longer runny, add the sugar/egg mixture. Stir until well combined.
Pour mixture into desired serving bowl or dish. Let cool completely. Pudding will thicken up more once completely cooled.
Sprinkle with desired amount of cinnamon.Serve warm or cold.
Rice pudding is a creamy mixture of rice and milk that is cooked until it's thick and soft. It can be sweet or savory. This raisin-studded dessert rice pudding is thickened with an egg, sweetened with sugar, and enhanced with vanilla.
Method. Put the rice, milk, 200ml of water, half the maple syrup or honey and the vanilla into a large pan. Give it a good stir, then place the pan on a very low heat. Cook gently for around 45 minutes, or until thick and creamy, stirring regularly.
Although this dish is most commonly made using long grain White Rice (some would even use Thai Jasmine Rice, many would argue that, to achieve a balance between consistency and flavor, aromatic Basmati Rice should be used as it contains starch.
I didn't know that hiding an almond in rice pudding is a Swedish, Norwegian, Danish and Finnish custom. Some say that finding the almond means you'll be married before next Christmas. In Denmark, the rice pudding was traditionally left out to appease mischievous elves and then later it became a game.
It's actually been around for centuries, believe it or not, and was thought to have originated in China, which has an ancient rice culture. This has been disputed by some food historians; they argue that rice pudding likely originated in India, which has an ancient rice culture as well as an ancient sugar culture.
Heat a large non stick pan until hot, pour the milk in, add the butter, add the rice and coat all over. Add the sugar, milk and cream, then the vanilla seeds. Stir through then simmer for 10 minutes stirring occasionally. Pour into an oven proof serving dish and then pop in the oven for 10 minutes.
Preheat the oven to 150'C. Put the rice and golden raisins in an oven proof dish. Stir together the evaporated milk, sugar and normal milk and pour over the rice. Put in the middle tray of the oven and stir after half an hour, put back in the oven for another hour and then remove.
While we've mentioned before that this dessert gets its perfectly creamy texture from the starch that is released when the grains are cooking, we do suggest a rinse for this recipe in order to wash off excess debris and added starch.
It's what gives risotto a desirable al dente texture, but we found it unwelcome in pudding. For pudding with a creamy texture boasting rice with a pleasant, mild chew, long-grain rice is still the best choice.
Others insist that it arrived in Greece with the National Revolution of 1821 along with other sweets of French origin. Others still argue that rice is rooted in the East, and in Asia Minor in particular, and came to Greece with the refugees that arrived in 1922.
Arroz con leche (rice with milk) is the Spanish and American type of rice pudding. Leftover rice is often used, especially in restaurants. Rice puddings are found in nearly every area of the world.
Rice pudding is made in Norway, Sweden and Denmark for Christmas. The dessert consists of rice porridge mixed with vanilla and whipped cream and served with a red sauce. Adding whipped cream makes the rice pudding very creamy.
The following ingredients are usually found in rice puddings: rice; white rice (usually short-grain, but can also be long-grain, broken rice, basmati, or jasmine rice), brown rice, or black rice. milk (whole milk, plant milk, cream, or evaporated) spices (cardamom, nutmeg, cinnamon, ginger, or others)
You've got to love that it's made from simple ingredients like rice, milk, sugar and eggs. While this is a dessert, it does offer some nutritional benefits, including almost 10 grams of protein and 15 percent of the daily recommendation for bone-building calcium per cup.
This is not a specific type of rice, but a generic description for short-grained white rice used for making rice pudding. The term is rarely used outside England. Whichever rice you use, the important thing is that it should give a soft, creamy, slightly sticky result.
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.
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