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Baked Ryzogalo me Karamela (Rice Pudding with Caramel)

26/11/2007 By Ivy Liacopoulou

 

Another tweak of mine to the classic Ryzogalo (rice pudding).  I added caramel to the pudding, this time the rice was cooked in milk until soft and then the pudding was baked in the oven.

*Be careful when mixing the eggs into the hot rice.  Add them gradually until they are absorbed, mixing quickly, so that the eggs do not curdle.

The amount of sugar I have used makes the pudding medium sweet.  If you like your desserts very sweet, add two tablespoons, or more, sugar.

If you like you can unmold the dessert but always do this when the dessert is out of the oven, otherwise the caramel might stick to the mold.

Baked Ryzogalo me Karamela (Rice Pudding with Caramel)

Serves:  6

Ingredients:

  • 1/3 cup Carolina or other starchy rice
  • 1 litre whole milk
  • 4 eggs
  • 1 tbsp butter margarine
  • ¼ teaspoon salt
  • 6 tbsp sugar

For caramel sauce:

  • ½ cup granulated sugar
  • 1 tsp lemon juice
  • 1 tbsp water

Directions:

Caramel:

See how to make caramel:  Melt granulated sugar in small saucepan with lemon juice and water (enough to wet sugar) and stir until brown, but do not burn.

Pour the caramel while hot into a Pyrex or a metallic or silicone mold or ramekins and spread it with a spoon.

Pudding:

Cook the rice over low heat in milk, until the rice is soft, for about 45 minutes mixing constantly so that the rice does not stick.

Beat the eggs with sugar.

When cooked, add butter to the rice, salt, and the beaten eggs*, mix well and pour it into the prepared mold.

Set Pyrex in a bain marie (a water bath with hot water) and bake in a preheated oven to 180o C, for about 45 minutes, or until it sets.

Serve as it is or with ice cream and whipped cream.

 

 

Baked caramelized rice pudding with ice cream image

Kopiaste and Kali Orexi!

 

signature Ivy

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Filed Under: Creams-puddings, Desserts, My recipes Tagged With: baked rice pudding, Caramel, Desserts, rice puddings, ryzogalo

About Ivy Liacopoulou

Ivy Liacopoulou grew up in Limassol, Cyprus, a beautiful island in the eastern Mediterranean, where her passion for cooking began as a child, helping her mother in the kitchen. Ivy belongs to a new generation of home cooks who loves to experiment and create new recipes of her own. She is the author of two cookbooks and she owns and manages Cooking Classes, in Nafplio, Peloponnese.

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Reader Interactions

Comments

  1. Peter M

    26/11/2007 at 3:23 pm

    Gorgoeous and it looks delicious. It looks to me like creme caramel meets rizogalo.

  2. Ivy

    26/11/2007 at 3:59 pm

    Exactly, a combination of both.

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