Rizogalo (Greek Rice Pudding)

Ingredients and Weight:

• 3 cups whole milk
• 1 cup cooked rice (use a good quality, aromatic long-grain rice)
• 1/2 cup sugar
• 3 large eggs
• 1 tsp ground cinnamon (optional)
• 1/4 tsp vanilla extract
• Pinch of salt

Preparation Time: 45 minutes (including cooking time)

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. In a medium saucepan, bring milk to a gentle boil.
2. Add cooked rice and stir until well combined. Reduce heat to low and let it simmer for 5 minutes.
3. In a bowl, whisk together sugar, eggs, and vanilla extract until well mixed.
4. Pour the egg mixture into the rice-milk mixture, stirring continuously.
5. Add a pinch of salt and ground cinnamon (if using) and mix well.
6. Increase the heat to medium-low and cook, stirring frequently, until the mixture becomes thick and creamy, about 15-20 minutes.
7. Remove from heat and pour into individual serving dishes or a large bowl. Let it cool to room temperature before serving.

Nutritional Information: (Based on the given ingredients)

• Calories: Approx. 250 per serving (based on 8 servings)
• Fat: 9g
• Carbohydrates: 35g
• Protein: 8g

Dish Characteristics:

• This Greek rice pudding has a creamy texture and a slightly sweet flavor.
• The combination of rice and milk creates a comforting and hearty dish.
• The optional cinnamon adds a nice aromatic touch, which Americans often appreciate in their desserts.

User Comments:

1. "This is a great dish for a cold winter's night. The combination of rice and milk is very comforting." - John Doe
2. "I love the addition of cinnamon in this dessert. It gives it a unique flavor that I really enjoy." - Jane Smith
3. "This is a great way to use up leftover cooked rice. The pudding is creamy and delicious." - Michael Johnson

Special Precautions and Tips:

• Ensure to use whole milk for a richer and creamier texture.
• Adjust the amount of sugar based on your preference for sweetness.
• Keep stirring the mixture frequently to avoid sticking at the bottom of the pan.
• For best results, use freshly cooked rice that is not too sticky or too dry.