A recipe filled with nostalgia
This creamy rice pudding takes me back to my childhood. And even more way back in time. Before the idea of a patisserie shop even existed in Greece, there used to be only one place where you could find sweets/desserts. That place was the dairy-shop, if I’m to translate exactly the word (galaktopoleion) .
Dairy shops used to sell everything that was milk produced. Including sweets, that were made with full fat sheeps milk. The real highlights though, were the rice pudding (ruzogalo), the full-fat custard cream, and off course the traditional Greek yogurt in the clay pot with the thick skin on top.
So, whoever went to the city center, used to pass from these shops and bring home these luscious delicacies. My personal favorite was the rice pudding, it was sooo creamy, cool and refreshing.
A very fulfilling sweet
The “ruzogalo” in Greece, is simply made using milk, sugar, short to medium grain rice, a bit of corn flour to thicken, and cinnamon on top. You can eat it either hot or cold. Usually it’s eaten cold, but if you are in the middle of a very cold winter this pudding eaten warm can be quiet a soothing little treat for you.
Personally I eat it cool, with lots of cinnamon on top mmm… yum! Sometimes I may eat it for breakfast too. It can be quiet fulfilling and a good energy booster to have, before starting off to work.
Something to keep in mind
I tried quite a few recipes before concluding to these exact amounts of ingredients. Thing is, I prefer the rice pudding to be creamy not way too thick. To my mind it should have an adequate amount of velvety feel like cream, along with the amount of rice. Not just sticky overcooked rice.
Another thing is, that when people make rice pudding they seem to forget, that while rice and corn flour sit they tend to thicken more and more. Especially when they get cooled. So while you are making the pudding and you reach the thickening stage of the cream, keep in mind that once it cools down, it will be twice as thick.