Fall

Greek Rice Pudding

by:
December 21, 2009
4.5
4 Ratings
Greek Rice Pudding
  • Serves 12-15
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

What You'll Need
Ingredients
  • 2 quarts milk
  • 2 cups Rice
  • 1 1/2 cups sugar
  • 1 egg yolk
  • 1 egg
  • 1 piece lemon
  • 1 teaspoon cinnamon
Directions
  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.
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See what other Food52ers are saying.

  • Jasser Abu-Giemi
    Jasser Abu-Giemi
  • ChocolateDiva
    ChocolateDiva
  • quickmealhelp
    quickmealhelp
  • librariancheryl
    librariancheryl

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6 Reviews

Jasser A.
Jasser A. March 24, 2020
No mastic?
 
librariancheryl
librariancheryl January 8, 2010
What kind of rice do you use? Thanks!
 
ChocolateDiva
ChocolateDiva January 9, 2010
I use Carolina Rice.
 
ChocolateDiva
ChocolateDiva January 6, 2010
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.
 
quickmealhelp
quickmealhelp January 3, 2010
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!
 
ChocolateDiva
ChocolateDiva January 7, 2010
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.