Greek · Dessert
Greek Rice Pudding, Lightened
A lightened take on Greek rizogalo, this rice pudding swaps whole milk for skim and trims the sugar while keeping the silky, lemon-and-cinnamon-scented custard texture the dish is loved for, set in individual pots and chilled until cool and gently thickened.
$1
8 minsPrep
17 minsCook
85 minsTotal
EasyLevel
Nutrition per serving
141Calories
6.1gProtein
1.7gFat
25gCarbs
12.8gSugar
0.7gFiber
58mgSodium
57mgChol
0.5gSat Fat
227mgPotassium
180mgCalcium
0.6mgIron
0.8mcgVitamin B12
1.9mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Riesling Wine
local
Greek Coffee (Elliniko)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Combine the cooked white rice and skim milk in a saucepan and bring to a gentle simmer over medium heat, stirring often so the rice doesn't catch on the bottom.
2
Whisk the sugar and cornstarch together in a small bowl, then stir into the simmering milk and rice until fully dissolved.
3
Simmer uncovered for 12-15 minutes, stirring frequently, until the mixture has thickened and reduced by about a fifth of its original volume.
4
Ladle a small amount of the hot milk mixture into the beaten egg yolk to temper it, then stir the tempered yolk back into the pan.
5
Cook for a further 1-2 minutes over low heat, stirring constantly, until lightly thickened and glossy; do not let it boil.
6
Remove from heat and stir in the vanilla extract and lemon zest.
7
Divide between two 180ml pots and let cool slightly, then chill for at least 1 hour.
8
Dust each pot with a little ground cinnamon just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g cooked white rice cooked
- 9.2 oz260g skim milk
- 0.4 oz12g sugar white
- 0.2 oz6g cornstarch
- 5/85/8 egg yolks, beaten (10g)
- 0.1 oz3g vanilla extract
- 0.1 oz2g for dusting cinnamon ground
- 0.1 oz2g zested lemon
