Lemon Rice Pudding
Lacto-Ovo Vegetarian Recipes Desserts Greek
Greek-inspired rice pudding (rizogalo). It's more than a simple rice pudding - it's crossed with crème anglaise to become extra creamy, and I've added some whipped cream to the composition to make it fluffy too.
Ingredients
1100ml milk
100g short-grain rice (Arborio or similar)
80g sugar
1 vanilla pod
1 pinch turmeric (optional)
zest of 3 small lemons
4 egg yolks
300ml heavy cream
Servings: 4
How to prepare lemon rice pudding
- Put 1 liter of milk to boil with the rice, zest taken in strips (using a vegetable peeler) from 1 lemon, and the vanilla pod (scraped seeds and pods). When it starts to boil, reduce the heat to low (on the small burner of the stove, almost at the lowest intensity; the rice should simmer very gently) and cook for 30 minutes, stirring often so it doesn't stick and to encourage the rice to release its starch into the milk, like when making risotto. After this time, the rice should be completely cooked, the grain should melt in your mouth, but not be mushy (that's why we keep the heat low the whole time). The rice now looks like a soft pudding. Remove the lemon peels and vanilla pod.
- Add the sugar and stir until dissolved.
- Heat the remaining 100ml milk. Whisk the 4 egg yolks. Pour the hot milk in a thin stream over them while whisking continuously. Pour this mixture slowly, in a thin stream, over the rice porridge.
- Continue to cook the rice over low heat, stirring continuously, until it thickens slightly (you'll see that the spoon leaves clear traces on the bottom of the pot). Don't increase the heat, or it will form lumps. Be patient and let it coagulate slowly, this way you'll get a creamy sauce. Toward the end, if desired, add the turmeric - it will make the pudding more yellow. This only serves to visually reinforce the idea of lemon.
When you see the traces on the bottom of the pot, remove it from heat and plunge the bottom in cold water. Stir for another 2-3 minutes to cool. Grate the remaining lemon zest and stir. Grate the zest gradually and taste until the lemon flavor is to your liking. - Let the rice cool completely. After cooling, it will become firmer, enough to hold on a spoon.
- Whip the cream and add 4-6 tablespoons to the rice pudding. Fold gently until combined.
- Divide the pudding into 4 cups/glasses. Decorate the pudding with the remaining whipped cream. Garnish with grated lemon zest and a very little ground cinnamon.
- Refrigerate the glasses until serving - the pudding will set.