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Since 1998

Irini’s Greekstyle rice pudding

This is my mother-in-law’s, Irini, rice pudding recipe, she’s greek . . .
When she makes some, you’d better be aware of it, and around, if you want some left!
Time needed preparation 20 min, cooking time 30 min.

Ingredients (for 6 persons, 2 rounds each)

  • 1 cup short grain rice
  • 2 l milk (0.53 gal)
  • 5 tbsp sugar (or less for less sweet)
  • 2 cups water
  • 2 tsp custard powder (optional)
  • a generous pinch of salt

Preparation

First thing, like in all recipes, is to prepare all the ingredients in front of you, in the correct quantities.

Combine rice, water and salt.  Boil for 15 min.  Meanwhile heat milk until it boils.

When the milk is boiling, add sugar and stir to dissolve.

Add this sweetened milk preparation to the rice, and continue until boiling resumes.  - *do not allow to stick*.

When rice is cooked, add custard powder (optional).  Stir until thickened.

Remove from heat and allow to rest for 10 min before pouring it into individual ramekins.
Allow to cool further before serving, or down to room temperature before putting them in the fridge for up to 3 days conservation.

Sprinkle cinnamon when cooled.

Advice: remove the chill by warming them up 40 seconds in the micro-wave oven when you get them off the fridge shelf, they’ll be even better.

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created 16 March 2016
revised 10 February 2017 by
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