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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a saucepan, combine rice & water. Bring to boil, then turn heat down to low & cook 10 minutes, stirring frequently with wooden spoon. | 2. Warm milk & stir into rice along with half the sugar [NOTE: If your preference is for a less-sweet pudding, consider reducing the 3/4 cup to 2/3 cup, then use HALF OF THAT at this time]. Cover & continue to cook over very low heat for 20 minutes or until most of the liquid has been absorbed, stirring occasionally. | 3. Dissolve cornstarch in as little cold water as possible (about 2 tablespoons, but make sure it is FULLY dissolved) & add to rice. | 4. Continue to stir briskly, simmering for a full 5 minutes, then remove from heat, & set aside, covered, for 10 minutes. | 5. Whisk egg yolks with the last half of the sugar, then add to rice mixture, stirring with wooden spoon until very well blended (to thicken & to prevent yolks from cooking separately). | 6. Set aside to cool in the saucepan or in individual serving dishes. | 7. Serve at room temperature, sprinkled with cinnamon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1 1/4	1/4		0.0	0.0	0.0	0.0
grain rice	3/4	cup		-	-	-	-
milk	2 1/2	cups		372.1	29.158	19.215	19.947
sugar	3/4	cup	granulated divided	239.85	45.006	7.5075	3.7439999999999998
cornstarch	3 3/4	tablespoons		114.3	27.381	0.078	0.015
egg yolk	3			164.22	1.8309	8.0886	13.5354
cinnamon	1/2	teaspoon	ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.