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Rizogalo (Rice Pudding) And A Cookbook Giveaway

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Rizogalo (Rice Pudding) And A Cookbook Giveaway
  • Prep Time 10 hr 0 min
  • Total Time 30 hr 0 min
  • Servings 8
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Make this classic rice pudding for a simple and delicious dessert.

Ingredients

8
cups milk
1
cup Arborio rice
1-1/2 cups sugar
1
teaspoon real vanilla extract
1
tablespoon finely shredded citrus zest (orange, lemon, or lime)
2
egg yolks
1/4
cup cold milk
1
tablespoon corn flour (optional)
1
teaspoon ground cinnamon

Directions

  • 1 In pot over moderately high heat, bring milk to slight boil. Add rice and stir well until boil returns. Reduce heat to medium-low and gently simmer uncovered 30 minutes. Make sure to stir regularly so milk does not congeal or stick to sides and/or bottom of pot.
  • 2 Add sugar, vanilla, and citrus rind; continue to simmer and occasionally stir another 10 minutes.
  • 3 Beat egg yolks with cold milk; whisk in corn flour and mix well.
  • 4 After 10 minutes in Step 2, pour egg yolk mixture into pot; whisk well to incorporate. Simmer another 3-5 minutes, until thick.
  • 5 Remove from heat. Using ladle, spoon out mixture into bowls. Let stand 1 hour to cool. Sprinkle with cinnamon and garnish with curls of shaved citrus rind.
Tips  

Serves 6-8.

Nutrition Information 
No nutrition information available for this recipe
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