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cubrinj

Active member
I make rice pudding all the time. Usually, I use leftover steamed rice from when I made rice for dinner.

I noticed in a cookbook somewhere that Greeks tend to use short grain rice like Arborio for their rice pudding when they make it from scratch.

Does it make a huge difference? What kind of rice do you like to use?
 

Luana

Member
I'm guessing as a kid my mom used regular Uncle Ben's rice. My brother loved it, and ate so much I was lucky to get any. I'm not overly fond of it, but when it's good, it's good! I think you'd be fine with most American store-bought rice, but then I've never eaten rice pudding in Greece. Maybe it is a lot better.
 

PemiKanavos

Administrator
Staff member
I make rice pudding all the time. Usually, I use leftover steamed rice from when I made rice for dinner.

I noticed in a cookbook somewhere that Greeks tend to use short grain rice like Arborio for their rice pudding when they make it from scratch.

Does it make a huge difference? What kind of rice do you like to use?
Hi cubrinj, to answer your question, the type of rice used does play a role in making rice pudding. In Greece we use a type of rice called γλασέ or as we know it in America white short grain rice. It is starchier, stickier, and shorter. This type of rice releases it starches without the need to stir it like an Arborio rice. The starches from short-grain rice are what creates the super creamy texture found in some rice-based recipes. Arborio rice and carnaroli rice are two other varieties of short-grain white rice that are used to make risotto and could definitely sub for the traditional γλασέ rice.
 

k_tsoukalas

Moderator
Hi cubrinj, to answer your question, the type of rice used does play a role in making rice pudding. In Greece we use a type of rice called γλασέ or as we know it in America white short grain rice. It is starchier, stickier, and shorter. This type of rice releases it starches without the need to stir it like an Arborio rice. The starches from short-grain rice are what creates the super creamy texture found in some rice-based recipes. Arborio rice and carnaroli rice are two other varieties of short-grain white rice that are used to make risotto and could definitely sub for the traditional γλασέ rice.
Are Arborio and γλασέ rice exactly the same or should I make an extra effort to find γλασέ rice? My family just used whatever leftover white rice we had for dinner to make rice pudding ... it was usually a way to get rid of leftovers so I never made it intentionally.
 

Greek foods for September / October?

What do people traditionally eat in Greece in the months of September and October? Is it still sort of a summer growing season right now? I have a friend who just got back from Greece and said the markets were packed with all veggies and fruits we traditionally think comes from the summer months. She was in Crete and saw a lot of tomatoes, summer squash, other types of squash... she thinks she may have seen some pumpkins too.

Is this normal or is Crete on a different growing season since it is further south?

Food Tour of Greece?

I want to take a food tour of Greece, and I only really have time for one destination. Where do you suggest I go? Some possibilities:

- Stay in Athens the whole time
- Crete
- Ikaria
- Thessaloniki

Really, any place in Greece would be good I imagine! Is there a site that has actual guided tours? I know I could just go somewhere and eat and explore on my own, but I want to meet locals, maybe even cook with some people.

Recipe for Tomatokeftedes?

I recently had some tomatokeftedes and loved them... I am having a little trouble finding a recipe. The ones I ate were bigger and they were flat, but this recipe has me shaping them small. Can I make them the size that I want? Here's the ingredients list:

Pulse in a food processor:

3 whole tomatoes, cleaned and roughly chopped
1/2 a fresh red pepper (chopped) or 2 tablespoons chopped, roasted red pepper
2 T olive oil
1 medium onion, chopped (or 2 shallots, chopped)
6 fresh basil leaves
1 t dried oregano
3 ounces crumbled feta cheese
Salt, to taste
Pepper, to taste

To Fry:

7 T flour (to coat the mixture before frying)
Olive oil (for frying)

Fresh tomatoes in fasolakia?

I need help figuring something out.

Whenever I make Fasolakia, I usually use some sort of a canned tomato product like sauce, paste, or even diced or crushed tomatoes.

I have a bunch of fresh tomatoes I want to use this time instead and I have never done this before. Any advice?

How do you make your cabbage salad?

I love Greek cabbage salad. My family makes it very simply with cabbage and a ladolemono. I add feta cheese because, why not LOL.

I have had other versions with other veggies and a different seasoning - like one version I had blended cabbage with carrot and had an apple cider vinegar dressing.

How do you guys do it?
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