This delicious caramelized rice pudding recipe is not the usual Greek rice pudding (ryzogalo). The classic dessert is made in a completely different way resulting in a decadent new dessert.
However, ryzogalo is a dessert I have tweaked many times an still have many ideas to make it different. See the links at the end of the post.
Before going to the recipe let me wish you “Christos Anesti” (Christ is Risen) and Chronia polla! I hope you all had a wonderful time during Easter.
On Easter Monday, the day of Aghios Georgios (St. George), we visited Aghios Georgios Voutianon, where after the service, there were horse races, an old custom that is lost through the centuries.
Fortunately, the weather was wonderful, and apart from raining a little bit one evening, the rest of the days were vert pleasant.
On our way back we passed from Nafplio where we spent the whole day and returned home on Tuesday night.
On Wednesday morning, before even unpacking, we were unexpectedly without electricity.
Ιn the basement of our apartment building there is a PPC substation. and a cable, the one related to grounding, was damaged, and suddenly around 12 while I was cooking, the voltage rose sharply, a loud noise was heard and the power was cut off.
At that moment I was talking on the phone and suddenly I saw smoke coming out of the T.V. we have in the kitchen. We checked the remaining appliances all over the house and the same thing happened to the other T.V. in the bedroom,.
We were left without electricity and internet for three days. The weather was quite cold and cloudy, so the solar water heater did not work all these days and to wash we boiled water on a camping gas we had. The cordless phone did not work but fortunately we had an old old technology device and so we at least had a landline phone.
Some of our mobile phones were gradually not working as the battery was dead. Fortunately some of our neighbors and friends who were not affected, helped us charge our phones.
The result was several losses: most of the food in the fridge and freezer had to be thrown away. Two of our TVs were burned, the internet router burned out, the phone chargers that were plugged in, the laptop charger, the dvd and the video as well as the central antenna of the apartment building were damaged.
We had a lot of expenses as we had to eat out for lunch and dinner as well as many other expenses, such as buying a gas stove and a camping lamp lots of candles, sending clothes to the laundry, and finding a public washing machine to wash our clothes, especially our son’s who had to leave on Saturday.
The only good thing about this unpleasant situation, was that the whole family would gather in the living room with the candles and play board games or tell stories and jokes.
So on Saturday evening when the electricity was restored it was too late to go shopping.
On Sunday I wanted to make a dessert but unfortunately there was no fresh milk, no eggs, no butter, no heavy cream (you get the point), so I opened the closet and found a can of evaporated milk, a can of coconut milk, rice flour and sugar.
What I made was a combination of Crème caramel and Kazan Dipi. Kazan dipi has its roots in Turkey and is very different to what I have made as it uses chicken breast in the dessert.
Although I was very skeptical when making it, it turned out amazing. I prepared a caramel which I spread on the baking tin and then the pudding was added on top of the caramel.
By the time the cream is added the caramel crystalizes but while baking it in the oven the caramel melts again and when bubbling it infuses the pudding with the caramel flavour.
The texture of the pudding was pleasantly elastic but it was creamy, refreshing, voluptuous, delicately flavored, subtly sweet as well as luscious.
This recipe is linked to my event Creative Concoctions #3: Desserts.
You can still send your creative desserts until the 6th of May.
For the caramel
- 1 cup sugar
- 1 tbsp lemon juice
- 3 tbsp water
For the Pudding
- 1 ½ cups rice flour
- 1 cup sugar
- 400 ml coconut milk
- 400 ml evaporated milk
- 400 ml water
- ½ tsp mastic (already pounded with sugar)
- 2 tbsp orange blossom water
- In a non stick frying pan add the sugar, water and lemon juice and bring to boil. Lower heat and stir constantly until the sugar starts turning brown.
- Empty caramel syrup into a 28 cm / 11 inch baking tin and spread it quickly with a spoon, while hot. (Make sure to fill frying pan immediately with water as the caramel will get stiff and will be difficult to clean).
- In a saucepan, add the coconut milk, evaporated milk, water, sugar, mastic, rice flour and mix to combine.
- Put on the heat mixing it continuously with a balloon whisk, until the mixture reaches boiling point.
- Preheat oven at 180 C / 350 F. Pour the pudding on top of the caramel and bake for about 25 minutes or until it begins to bubble.
- Remove from the heat and set aside to cool.
- To serve, wet a flat bowl with orange blossom water - cut into pieces and 'flip' the pieces on the bowl - the caramelized part should be on top. Refrigerate for a few hours.
- Serve as it is but it is more delicious served with either Whipped Cream or "Kaimaki" Ice Cream..
Note: Kaimaki is a Greek ice cream flavoured with mastic and sahlep.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 314Total Fat 10gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 1gCholesterol 10mgSodium 45mgCarbohydrates 54gFiber 1gSugar 37gProtein 4g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Other relevant recipes:
Rozotto, is another original recipe of mine, posted on my other blog.
Kopiaste and Kali Orexi!