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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place milk, sugar and lemon peel (just the peel - none of the pith) in a heavy saucepan. Bring mixture to a boil, stirring constantly until sugar melts. Reduce heat to low and add the rice. | 2. Cover the pan and cook until the rice/milk mixture has gone thick and creamy (about 30-35 minutes). | 3. Turn off heat. Remove lemon peel and discard. | 4. Whisk together egg yolks with corn flour. | 5. Quickly whisk egg yolks into the rice mixture, stirring well. (If you want to, at this point you can also add a 1/2 tsp of vanilla extract). Keep stirring to make sure yolks are incorporated and won't curdle. | 6. Spoon pudding into four serving dishes and cool. Top with a sprinkling of cinnamon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white rice	1/2	cup		337.625	73.9538	6.5952	0.6105
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
lemon				-	-	-	-
white sugar	1/3	cup		258.0	66.6533	0.0	0.0
white sugar	2	tablespoons		258.0	66.6533	0.0	0.0
egg yolk	2		beaten	109.48	1.2206	5.3924	9.0236
cornflour	1 1/2	1/2		-	-	-	-
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013

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