Athenian Rice Pudding
Cuisine: Greek
Author: Kitchens
  • 4 Cups milk
  • 1/2 Cup water
  • 1/2 Cup short-grain white rice
  • 1/8 teaspoon salt
  • 4 egg yolks
  • 3/4 Cup sugar
  • 1 small orange; grated zest
  • or
  • 1 small lemon; grated zest or a combination of the two
  • 1 teaspoon vanilla extract
  • ground cinnamon; for garnish
  • whipping cream; for accompaniment
  • both are optional
  1. Pour milk into a saucepan, place over low heat, and heat until small bubbles form at edge of pan.
  2. Meanwhile, heat the water in a small pan, add rice and salt, and parboil 5 minutes; drain. Add drained rice to milk and cook over low heat, stirring occasionally, until rice is very tender and mixture is thick (about 45 minutes).
  3. In a small bowl beat egg yolks with sugar until ribbony. Remove rice-milk mixture from heat.
  4. Beat about 1 cup of the milk mixture into the egg yolks, then add to saucepan, beating continuously until well blended. Add citrus zest, return saucepan to low heat, and cook, stirring constantly, until creamy and thick (about 5 minutes). Mix in vanilla and divide among 6 dessert bowls.
To serve, sprinkle tops with cinnamon and cool to room temperature.

If desired, offer whipped cream at table for spooning over top.
Recipe by Recipes at