Greek Rice Pudding

By • December 21, 2009 5 Comments

30 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This recipe is from my Mom. The recipe you see I have doubled because I never had enough. It is a great recipe and everyone loves it. If at any time you think this is too thick you can add more milk. It depends how long you cook it as to how thick it gets.ChocolateDiva

Serves 12-15

  • 2 quarts milk
  • 2 cups Rice
  • 1 1/2 cups sugar
  • 1 egg yolk
  • 1 egg
  • 1 piece lemon
  • 1 teaspoon cinnamon
  1. Put milk in sauce pan bring to boil with chunk of lemon rind.
  2. Add rice to the milk.
  3. When it comes to a boil lower the heat and simmer till rice is soft.
  4. While this is cooking beat the eggs and sugar together to creamy consistency.
  5. When rice is about done, add a little of the milk mixture to the egg mixture.
  6. Keep beating as you are adding the milk mixture to the egg mixture.
  7. Add a little at a time till it is all folded in.
  8. Cook a few minutes more.
  9. Remove lemon
  10. Pour into individual bowls or a casserole dish.
  11. Sprinkle generously with cinnamon.

More Great Recipes: Rice & Grains|Desserts

💬 View Comments ()

Comments (5) Questions (0)


over 5 years ago librariancheryl

What kind of rice do you use? Thanks!


over 5 years ago ChocolateDiva

I use Carolina Rice.


over 5 years ago ChocolateDiva

quickmeal, I have made this so many times, I don't pay attention. Let me make again and see if I can be more accurate. I use carolina rice. I use to use my milkshake machine to beat the eggs and sugar and now use my vita-mix. A blender doesn't whip enough air into it. I will get back to you.


over 5 years ago quickmealhelp

This sounds like a divine recipe -- am looking forward to trying it (unfortunately I'm out of milk at the moment, so it'll be a day or so). One question: would you be able to give me an estimate of how long you simmer the rice in step #3?

Thanks for sharing!


over 5 years ago ChocolateDiva

I would say about 40 minutes. After I add the rice to the milk, stir to mix well, reduce the heat and cover. I check it 15-20 minutes and stir again (so it does not stick to the bottom). At this point the phone rang and I left it for 30 minutes. When I came back just about all the milk was gone, which may or may not have happened. The rice was definitely done. Since there was no liquid, I added 1 cup of milk in order to beat the eggs and sugar. The rice was very thick. When I added the egg, milk and sugar mixture, it was still not enough liquid so to thin it down I added a little less than 3/4 cup more milk. Continue direction #8. Lemon is optional. It was in the original recipe, but I usually forget it.
If there is not enough liquid, the pudding will be thick, if you put too much liquid your pudding will be runny. Even with the phone call this pudding came out excellent.