Rizogalo - Rice Pudding
One of my favorite holidays is Thanksgiving.
I love when the family gets together and we catch up on life, watch parades, tons of football and go to a movie late at night with our bellies full. Traditions – it’s what makes the day so wonderful.
I love that we slave over a stove for hours. The aroma of so many favorite foods fills the air.
And then I really get a good giggle that in 40 minutes, tops, it’s all consumed and we’re full.
Except the dessert table – and having trouble deciding which little tasty morsel can fill that one last, itty-bitty spot in your tummy. There’s. Always. Room.
It is amazing how everyone has their favorite dish. The nostalgia wrapped into food is amazing. It reminds them of someone or something – and heaven forbid it didn’t make the menu for the year, they are certain to let you know!
This year we were blessed in having my mom and dad with us. Usually the past few years they are in Florida for Thanksgiving. Their presence adds so much joy – and – rizogalo. It’s a specialty of my father that he makes so well. Rizi means rice and gala means milk – so Greek Rice Pudding-- and there you go! It’s so yummy. It is creamy and sweet. And I can always find room for a spoonful.
I want to share this recipe with you and I even have a little video clip of him making it. For those of you who have never tried rice pudding you are missing out. I love it warm - some people like it cold. That’s entirely up to you. I love the smell and taste of the cinnamon and vanilla and the cream rice and milk mixture. Enjoy!
1 gallon regular or 2% milk
1 cup of sugar
Couple shavings of lemon peel
3 cinnamon sticks
1 tablespoon vanilla
16 ounces extra long grain rice (we use Richland)
4 room temperature eggs
Put all ingredients together and slowly boil until the rice is cooked.
Then add 4 whisked eggs (room temperature).
Pour into a large serving bowl, let it rest sprinkle some cinnamon on top and serve.
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