Rice Pudding N.Y. Style
Rice Pudding N.Y Style and homemade is absolutely just heavenly!
The sweetest most comforting recipe to indulge in and it's not only one of my most favorite desserts but also my family's'. When I was a child every time my mom made it, I would ask for seconds because she didn't put enough the first time. It's just so simple to make. My Rice Pudding N.Y. Style uses simple everyday ingredients and quick to make! The only hard part about it is, you shouldn't leave your stove when you're making it. Rice Pudding is so versatile and each one of us must have a special version of it. My recipe is a hand me down from my mom that was taught to her by my uncle who worked in a New York restaurant. I usually post about Greek Food, Rice Pudding is a Greek Food
I love my Mom's Rice Pudding N. Y. Style, not only because it's made with the finest ingredients, but because it's something I grew up with and my Mom put a lot of love in it. Don't worry though I will also provide you the recipe for the Greek traditional Rice Pudding., in Greek, it's called Rizogalo and pronounced (ree-Zoh-ga-lo) My New York Style recipe is just so creamy and velvety and anyone who has tried it, always wants my recipe, so from now on I'll send them to my site. Rice pudding can be served warm, at room temperature or cold during the summer season which tastes super delicious! Rice pudding is an anytime food, you can eat it for breakfast, lunch or dinner.
I only recommend products I have tried:
- 450 grams medium or long grain rice
The proper rice to use is arborio. You can also use short grain, I prefer lon grain.
- 250 grams sugar
- 980 grams of milk
- 300 grams whipping cream or whipped cream
- 1 whole egg beaten
- 1 teaspoon vanilla extract
* Keep some extra milk on the side if the rice isn't tender you might need to add some extra milk. I used about 420 grams of extra milk.
* I wll explain further down about other spices that you can use
Add your milk to the pot, then your uncooked rice. ( I don't precook the rice) Arborio is the rice that contains the highest starch. When the starch is released it thickens the rice pudding. Place on Stove on high heat allow it to boil then reduce it to medium heat and cook for about 20 - 30 minutes REMEMBER, don't leave your stove you must keep stirring until it thickens if you don't stir it will burn.you can move away for only seconds.
Allow the rice to cook for 15 minutes.
When it has cooked for about 15 minutes add sugar, egg, vanilla and whipping cream or whipped cream keep stirring until it thickens. Some people add a pinch of salt,I never do I don't like it.
When done serve in bowls sprinkle with cinnamon and serve. You can also place it in a container allow it to cool them close it air tight container place in refrigerator and serve as a snack. I eat mine for breakfast with my coffee, warm for lunch or as a night snack. Whatever you choose it's still delicious.
* The traditional rice pudding that my mother in law makes is just milk, sugar, vanilla and of course the rice.
* Nowadays a Greek rice pudding includes lemon or orange zest, I don't like either. If you want to get really fancy with it you can use saffron or mastic gum (which I really like)
When you serve your rice pudding instead of cinnamon you can sprinkle it with nutmeg, raisins or any other nuts. You can also substitute brown sugar if you like.
And on the last note: Go ahead and experiment with this recipe and let me know how it goes.