Rice Pudding is one of those desserts that you never think to make at home but love to order out. If it is a good Rice Pudding it should be creamy and delicious with a hint of cinnamon and orange. Most people don’t realize how quick, healthy and easy this dessert is to make. The best part is it can be made days in advance and put in a pretty trifle bowl covered with plastic wrap and when you are ready to serve just give it a sprinkle of cinnamon! This is a perfect Easter dessert that everyone will love!
I am going to give you my classic Greek recipe with the flavors you will find in most Greek and Mediterranean restaurants. But I am also going to give you my twist on this classic with the fusion of a Nutella and Greek yogurt layer. It not only adds a chocolate hazelnut flavor to your rice pudding, it looks beautiful to serve and will give the “Wow” factor as you present this decadent, delicious treat to your family and friends.
Now you may want to make a double batch because this pudding is addicting. Every time I make it I just can’t stop tasting it. Then a spoonful is not enough so I set aside a cup of it, then I usually eat a second cup… it so so good! By the time I’m finished I have put quite a dent in the pot, but the good news is if you add the Nutella Greek Yogurt swirl, it yields more and no one will notice, maybe!
Greek Rice Pudding
Prep time: 15 min.
Cook time: 40 min
Yield: 12 servings
Ingredients
1/2 gallon of milk ( you can use whole, 2%, 1% or skim)
1 cup of sugar
1 Tsp vanilla
1 cup of rice ( river rice or Uncle Ben’s)
1/2 orange
1 cinnamon stick (broken in half)
4 small eggs or 3 large
Directions
Pour cold milk, rice and sugar in a deep pot on low heat. Stir well and add the vanilla and cinnamon sticks. Now squeeze the juice of the orange,(catching the seeds) and drop the orange half right into the pot. Stir again. Now go about your business and do a load of laundry or start making dinner or just sit and read a magazine. Just stir about every 5 minutes making sure the rice does not stick on the bottom of the pot. If you want to speed things up just raise the heat to medium, now you must stay close and stir more often so it does not burn.
After about 1/2 hour to 45 minutes, check to see if the rice is cooked, It should be soft to the bite. If the rice is ready, remove the orange and the cinnamon sticks. Beat the eggs with a whisk or an immersion blender in a heatproof bowl that allows room for some of the milk. Slowly add a ladle of hot milk to the eggs blending or whisking as you pour the milk into the eggs. Repeat with 2 more ladles of milk blending thoroughly. Now you are going to add the egg mixture back into the pot of the rice pudding. Do not use your immersion blender because you do not want to puree the rice. Use a whisk and as you are pouring the egg mixture back into the pot whisk vigorously blending the two very well. You do not want to cook the egg causing the pudding to curdle, this is why vigorous whisking as you slowly pour egg mixture to milk mixture will result in a smooth creamy rice pudding. Continue to stir constantly on medium heat until the pudding begins to simmer and starts to thicken, about 5-8 minutes.
Remove from the heat, cover and let come to room temperature. Place in an airtight container and refrigerate until cold and you are ready to serve. Now, my family likes it warm in a bowl with a sprinkle of cinnamon. and me, well you know I eat it right out of the pot, lol!
Below is the Nutella & Greek Yogurt mixture that turns your Rice Pudding into a Trifle or Individual parfaits. As I said this is a great Easter dessert that can be made a few days in advance. If you make it with skim milk, it has less fat but just as creamy and delicious.
Nutella & Greek Yogurt Swirl
Ingredients
1 1/2 cups Fage Greek Yogurt 0%
3 Tbsp. Nutella ( hazelnut & chocolate spread)
1/4 cup chopped toasted hazelnuts
Microwave Nutella for about 40 seconds to soften. Stir into yogurt until well blended and layer your Rice pudding trifle or your parfaits with this delicious swirl. Top with the toasted hazelnuts for an extra burst of flavor. You could also make this mixture and use it as a sweet and creamy fruit dip. Serving it with cut up bananas, strawberries, pound cake etc.
So whether you make this for Easter or another special occasion, you cannot go wrong. Everyone will be asking for this recipe, it’s a keeper!
Chef Steff
