Greek rice pudding
If you can bear to do without the golden skin, you can also make a delicious creamy rice pudding in a saucepan and this will take only an hour to cook. Among the best are the many versions of Greek rizogalo. This one is based on a recipe in New Greek Cuisine, by Peter Consistis (Simon and Schuster, 1994). His suggested way of serving the pudding as individual chilled mounds with poached quinces is suitable for a restaurant. At home, the pudding is even more delicious when eaten warm, straight from the pot.
- Put the rice, milk, sugar and butter into a heavy saucepan and put over a low heat, stirring until it boils. Lower the heat so that the milk is barely moving and cover with a lid. Simmer very gently for 50 minutes, stirring occasionally, until the rice is very tender and creamy.
- In a small bowl whisk together the egg yolks, cream or milk, vanilla and rosewater. Stir this mixture into the rice and cook for 1 minute. Serve warm, cool or reheated with a little extra milk.