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

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acamp7

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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!! ?
 
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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!! ?
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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.
 
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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!

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But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

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Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

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The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

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Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

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