Recipe: Greek Rice Pudding Rice Pudding

Home Cooking Recipe: Greek Rice Pudding Rice Pudding


One of the Greek specialties, rice-based desserts, Moreover, the health of the French pudding is that it does not need to be baked at a high temperature, and does not require additives such as gelatin, and it can be solidified by the starch of the rice itself. According to the taste of the Orientals, you can also reduce a lot of sugar, hot and cold taste is very good, I like to eat cold ~~~



  1. The vanilla pods are cut open, and the vanilla seeds are scraped together, together with the vanilla pods, the star anise and the cinnamon powder are boiled in the boiled milk until boiling, and the vanilla pods are removed for disposal.

  2. After adding the milk to the rice and boil it again, turn to the minimum fire and cook. During the period, stir it from time to time to avoid the bottom. Cook for about 20 minutes, the rice is soft and rotten with milk. Let cool for 2-3 minutes. (The raw rice should be cooked for a while~)

  3. The rice is placed in a blender to make a uniform slurry. (If you like the graininess, this step can be taken, in fact, the rice has already blossomed softly, and it is delicious if you don’t stir it~~)

  4. Add the brown sugar to the egg yolk, mix well, and dig a portion of the rice paste into the egg yolk and mix well. Pour back the remaining rice paste and mix well.

  5. Put 4 in the pot and heat it with minimum heat. Stir constantly until the whole is thick, like Caska sauce, and leave the fire. But don't be too thick, the taste will get thicker.

  6. If you are hot, just mix it with jam and eat it>v<rIf you eat cold, pour it into the container, put it in the refrigerator and cool it. Take it out after 2-3 hours, pour the jam, sprinkle the cinnamon, and eat!


Cinnamon powder is an important flavor of Greek rice pudding, it is best not to omit. If you can't stand the octagonal, you can skip it. . . It is recommended to keep some granules when the rice paste is broken in the mixer. First, the rice absorbs the taste of the milk and can be locked. Second, if the grinding is too fine, there will be a sticky foot that eats sticky rice powder ==||

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