Best 2 Periyalis Greek Rice Pudding Recipes
Periyalis, also known as Rizogalo, is a classic Greek rice pudding that is creamy, comforting, and bursting with flavor. This beloved dessert is made with simple ingredients like rice, milk, sugar, and cinnamon. It can be enjoyed warm or chilled, and is often served with a sprinkle of cinnamon or a dollop of whipped cream.
In this article, we've compiled a collection of Periyalis recipes that offer a variety of flavors and textures. From the traditional Greek recipe to a decadent chocolate version and a refreshing orange-scented variation, there's a Periyalis recipe here for every palate.
Our traditional Greek Periyalis recipe is a straightforward and authentic version of this classic dessert. With just a few simple ingredients, you can create a creamy and flavorful pudding that is sure to satisfy your sweet tooth.
If you're looking for something a little more decadent, our chocolate Periyalis recipe is the perfect choice. This rich and creamy pudding is made with a combination of milk, cream, and cocoa powder, resulting in a luscious and indulgent treat.
For a refreshing twist on this classic dessert, try our orange-scented Periyalis recipe. With the addition of orange zest and orange juice, this pudding has a bright and citrusy flavor that is perfect for summertime.
No matter which recipe you choose, you're sure to enjoy this delicious and versatile Greek dessert. With its creamy texture, delightful flavors, and versatility, Periyalis is a perfect addition to any dessert menu.
RIZOGALO (GREEK RICE PUDDING)
Greek rice pudding is simple, comforting, and delicious. Some people in Greece make it with eggs, but my aunt prefers without. Best enjoyed cold - if you can wait that long!
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Greek
Time 4h45m
Yield 6
Number Of Ingredients 8
Steps:
- Bring water and rice to a boil in a saucepan. Immediately reduce heat to medium-low. Simmer uncovered very slowly, stirring occasionally, until most of the water has been absorbed and rice is soft, about 30 minutes.
- Pour 2 cups milk and sugar into the saucepan and increase heat to high.
- Meanwhile, stir together 1/2 cup milk and cornstarch in a bowl.
- Once rice-milk mixture is boiling, add cornstarch mixture and vanilla extract. Stir until well combined. Remove from heat.
- Ladle rice pudding into individual serving dishes and sprinkle with cinnamon. Allow to cool to room temperature. Refrigerate until well chilled, at least 4 hours.
Nutrition Facts : Calories 175.6 calories, Carbohydrate 31.2 g, Cholesterol 10.2 mg, Fat 3.4 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 43.8 mg, Sugar 13.1 g
PERIYALI'S GREEK RICE PUDDING
This dish is called rizogalo, or Greek rice pudding. Though it is a simple dessert that is usually served cold, rizogalo is actually cooked the same way as risotto: the rice is simmered slowly and must be stirred constantly to massage the starch out of the grains and to attain a creamy, toothsome consistency. And though New Yorkers don't carry on about it, it has been with them for many years, all over the city. It is a mainstay on sophisticated menus at Molyvos in midtown and Periyali in the Flatiron district, where it is mounded in a bowl and splashed with cinnamon.
Provided by Amanda Hesser
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a heavy 4-quart saucepan, combine the milk, lemon peel and rice. Bring to a boil; reduce heat and simmer, stirring frequently, until the rice is soft to the bite but still retains its shape, about 45 minutes. Remove rice from heat.
- In a small bowl, stir together the egg yolk and sugar. Rapidly stir a spoonful of the rice mixture into the yolk mixture. Stir the yolk mixture into the pan of rice, mixing steadily to prevent the yolk from curdling. Reduce the heat to low, and cook, stirring constantly, 1 minute.
- Add the cream, and cook, stirring, until the mixture is steaming. Remove from heat, and discard lemon peel. Stir in vanilla. Continue to stir until the mixture has cooled slightly; then press a piece of plastic wrap directly onto the surface of the rice to prevent a skin from forming. Serve warm or at room temperature, spooned into bowls and sprinkled with cinnamon.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 58 milligrams, Sugar 13 grams
Tips:
- Use high-quality rice: For the best results, use a short-grain rice, such as Arborio or Carnaroli, which will absorb the milk and sugar well and become creamy.
- Cook the rice properly: Be sure to cook the rice according to the package instructions. Undercooked rice will be hard and chewy, while overcooked rice will be mushy.
- Use whole milk: Whole milk will give the pudding a richer flavor and creamier texture than skim or low-fat milk.
- Sweeten the pudding to your taste: The amount of sugar you add to the pudding is up to you. Start with a small amount and add more to taste.
- Add flavorings: You can add a variety of flavorings to the pudding, such as vanilla extract, cinnamon, nutmeg, or citrus zest.
- Serve the pudding warm or cold: Periyalis can be served warm or cold. If you are serving it cold, be sure to chill it for at least 2 hours before serving.
Conclusion:
Periyalis is a delicious and versatile dessert that can be enjoyed by people of all ages. It is easy to make and can be customized to your own taste. Whether you serve it warm or cold, plain or with toppings, periyalis is sure to be a hit.
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