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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?
 
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.
 
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.
 
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 methods of food preservation?

I remember my family doing some things to preserve food as I was growing up but we got away from them. The thing is, some of the options were actually delicious! My yiayia made sun-dried tomatoes, spoon sweets, her own tomato paste, etc. It was one of the things that made her food delicious.

I am trying to figure out what she did! I am curious if anyone knows anything about the following:

- Traditional Techniques: I know the ancient Greeks did a lot of preserving and some of the methods translate to modern?
- Modern Adaptations to Old Techniques: Maybe to make the process easier?
- Local Variations: Are there different regional things?

Ancient Greek recipes still in the cuisine today?

I'm reaching out to you guys to ask about ancient Greek recipes that have stood the test of time and are still part of modern Greek food. Are there specific dishes, ingredients, or cooking methods that have remained unchanged? Or perhaps, are there modern adaptations of ancient recipes that highlight the continuity and evolution of Greek culinary practices?

Understanding the continuity and evolution of these recipes could offer is a fascinating thing. I think I heard that some versions of baklava may have existed in Ancient Greece, as well as some of the dishes that involve lentils, that kind of thing.

Best way to make saganaki?

I went to a restaurant the other day and they lit the saganaki on fire! When I make saganaki at home, I don't do that - mainly because my recipe doesn't call for it.

How does one incorporate the fire into creating the dish?

From what I can tell, the restaurant prepares the saganaki and then before they bring it out, I think they douse it in ouzo and let it with a torch on the way to the table.

It's a fun thing to watch. It kind of freaks me out at home - mainly because I would be merely guessing at this point. Any ideas?

Bougatsa Recipe to Try

I went to Greece and loved the Bougatsa I used to buy on the street. I thought I would share a recipe I found. I have never made it before. Does this look like the real deal? I don't want to dive in, only to realize the recipe was flawed from the beginning.

Ingredients​

For the Custard:​

  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1/2 cup fine semolina
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • Zest of 1 lemon (optional)

For the Assembly:​

  • 1 package (about 1 pound) phyllo dough, thawed
  • 1 cup unsalted butter, melted
  • Confectioners' sugar, for dusting
  • Ground cinnamon, for dusting

Instructions​

Preparing the Custard:​

  1. In a medium saucepan, combine the milk and half the sugar over medium heat. Bring to a simmer, stirring occasionally to dissolve the sugar.
  2. In a large bowl, whisk together the remaining sugar and semolina. Add the eggs and whisk until the mixture is smooth and pale.
  3. Gradually temper the egg mixture by adding a cup of the warm milk while whisking constantly. Then, slowly pour the egg mixture back into the saucepan with the remaining milk, whisking continuously.
  4. Cook the mixture over low heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon (about 10-15 minutes). Remove from heat, stir in the vanilla extract and lemon zest (if using), and set aside to cool slightly. Cover with plastic wrap directly on the surface of the custard to prevent a skin from forming.

Preparing the Phyllo:​

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Carefully unroll the phyllo dough. Cover the sheets with a damp towel to prevent drying out.
  3. Lay one sheet of phyllo in the prepared dish and brush with melted butter. Repeat this process, layering and buttering each sheet until you have used about half of the phyllo.
  4. Pour the custard over the phyllo layers, spreading evenly.

Assembly and Baking:​

  1. Continue layering and buttering the remaining phyllo sheets on top of the custard.
  2. Using a sharp knife, score the top layers of phyllo into pieces – this will make cutting the bougatsa easier after baking.
  3. Bake for 45-50 minutes, or until the phyllo is golden brown and crisp.
  4. Remove from the oven and allow to cool for a few minutes.
  5. Before serving, sift generously with confectioners' sugar and sprinkle with cinnamon to taste.

How to make Koulouri - sesame bread rings?

When I went to Greece, one of my favorite snacks were the koulouri - or sesame bread rings.

I'm on a quest to recreate the delectable Greek Koulouri at home – those delightful sesame-crusted bread rings that are a staple street food in Greece. They are perfect for breakfast or as a snack any time of day, and I absolutely love their chewy texture and the rich taste that comes from being encrusted with toasted sesame seeds.

Is it a simple matter of taking any bread recipe and forming it into rings, and then putting sesame seeds on the rings? Or is it a bit more to it than that?
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