Greek Food, Cooking and Recipe Community

Is Greek rice pudding different from any other countries rice pudding?

1 - 5 of 5 Posts
A

acamp7

Active member
As Ive traveled the world a bit, I noticed that so many different countries have rice pudding!! So my question is....is there anything that makes the Greek variation special/different? Because from the pictures, everyones rice pudding pretty much looks like this lol

Rizogalo.jpg
 
Great question! I have only had Greek rice pudding, so I am not sure and look forward to other replying on this one :)
 
Every country seems to put its own touches on one of the World’s favorite comfort foods….rice pudding. The major differences are: the type of rice used (or available), the method of cooking (stove top or baked), the binding ingredient (milk, eggs, cornstarch etc.) and perhaps most important, the seasonings and accompaniments used. For example I’ve made a Lebanese rice pudding with rose water and almonds. An Indian pudding might contain cardamom and raisins; an Italian pudding could even contain coffee and chocolate! While most rice pudding recipes are very similar to the Greek in their use of cinnamon, what surprised me most about the Greek version was that it was often served in the villages warm for breakfast….like waiting for the fresh donuts!! ?
 
  • Like
Reactions: acamp7
Deborah said:
Every country seems to put its own touches on one of the World’s favorite comfort foods….rice pudding. The major differences are: the type of rice used (or available), the method of cooking (stove top or baked), the binding ingredient (milk, eggs, cornstarch etc.) and perhaps most important, the seasonings and accompaniments used. For example I’ve made a Lebanese rice pudding with rose water and almonds. An Indian pudding might contain cardamom and raisins; an Italian pudding could even contain coffee and chocolate! While most rice pudding recipes are very similar to the Greek in their use of cinnamon, what surprised me most about the Greek version was that it was often served in the villages warm for breakfast….like waiting for the fresh donuts!! ?
Click to expand...
Great point!! What type of rice do you recommend? And what type of rice do Greeks use?
 
The Greek version is pretty simple. Usually rice, milk, honey or sugar, cinnamon. I have seen recipes with orange peel, maybe some mahleb or vanilla. Other countries have similarities, some even do it the same way. Some versions use other types of milk, like coconut milk (I think I saw that in a Thai restaurant). The nice thing about this dish is that it is pretty versatile.
 
1 - 5 of 5 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top