For those of you who know of my parents restaurant, you know that we feed you well enough not to offer a ton of desserts, however one of everyone’s favorite was my Yiayia (grandmothers) Ella’s recipe for rice pudding. During my teenage years working weekends at the restaurant she would always start a batch on Friday either during the day or if we were running low in the evening before the rush. I was in charge of stirring it so that the eggs did not curdle.

And for those who knew my Yiayia, knew that she didn’t love being in the kitchen she mostly preferred to be with the people in the front of the house where she was in full control and she was always surrounded by her loyal customers who would track her down (and I really mean track her down) so that they could get a table from the main lady or as my uncle called her Boss lady.

So here is her recipe for the very best rice pudding you will ever taste, not too sweet with a dash of rose water and sprinkle of cinnamon…. it makes for the perfect dessert for a elegant dinner party or a BBQ! Bravo Yiayia

Greek Rice Pudding

Print Recipe
Serves: 10 people Cooking Time: 1 hour

Ingredients

  • 3/4 Cup long grain rice yiayia used Riceland
  • 3/4 Cup boiling hot water with a dash of salt
  • 5 Cup of whole milk
  • 3/4 Cup Sugar
  • 2 Eggs
  • 1/4 Cup Butter
  • 1 Teaspoon of Rose Water or Vanilla
  • Cinnamon

Instructions

1

Boil water, add salt, add rice let it soak up the water and remove it from the stove

2

Add milk in a large pot on medium heat add cooked rice cook for 30 mins on med

3

Add Sugar until dissolved

4

Remove pan from heat

5

Beat eggs add a little at a time with a wisk, wisk constantly

6

Add butter and rose water

7

Wisk until it thickens

8

Cool pour into bowl or serving cups

9

Decorate with cinnamon or rose petals

Notes

Watch the heat so that you do not burn the bottom of the pan Stir constantly or the eggs could curdle

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