Rizogalo me Myla
Rizogalo me Myla Recipe - Traditional Greek Dessert with Milk and Apples
Introduction
Rizogalo me Myla is a traditional Greek dessert that combines creamy rice pudding with sweet and tart apples. This delicious dish is perfect for a cozy night in or a special occasion.
History
Rizogalo me Myla has been a popular dessert in Greece for centuries. The combination of rice pudding and apples creates a unique and comforting flavor that has stood the test of time.
Ingredients
Topping
- 1 cup soft breadcrumbs
- 2 tbsp sugar
- 1 tsp ground cinnamon
- 3 tbsp melted butter or margarine
How to prepare
- Sprinkle the apples with lemon juice and cover them to prevent discoloration.
- Set the apples aside.
- In a saucepan, bring the milk, butter, sugar, rice, and salt to a boil.
- Reduce the heat, cover the saucepan, and simmer for about 30 minutes or until the rice is soft and creamy, stirring frequently.
- Add the brandy to the rice mixture.
- Spoon the rice into a buttered shallow round 2 qt (1.89 liter) baking dish.
- Arrange the apple slices on top of the rice in an overlapping spiral pattern.
- For the topping, blend the breadcrumbs, sugar, and cinnamon together.
- Sprinkle the topping mixture over the apples.
- Bake the dish at 350°F (177°C) for 15 to 20 minutes.
- Serve the dish hot or cold.
Variations
- Try adding raisins or nuts to the rice pudding for added texture and flavor.
- Substitute pears or peaches for the apples for a different twist on this classic dessert.
Cooking Tips & Tricks
Be sure to stir the rice pudding frequently while it is cooking to prevent it from sticking to the bottom of the pan.
- Use tart apples for a nice contrast to the sweet rice pudding.
- Feel free to adjust the amount of sugar in the recipe to suit your taste preferences.
Serving Suggestions
Serve Rizogalo me Myla warm with a sprinkle of cinnamon on top for a cozy and comforting dessert.
Cooking Techniques
Be sure to simmer the rice pudding on low heat to prevent it from burning.
- Baking the dish at the end helps to create a crispy topping for added texture.
Ingredient Substitutions
Use butter instead of margarine for a richer flavor.
- Substitute almond or coconut milk for a dairy-free version of this dessert.
Make Ahead Tips
Rizogalo me Myla can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.
Presentation Ideas
Serve Rizogalo me Myla in individual ramekins for a beautiful presentation. Top with a dollop of whipped cream or a sprinkle of nuts for an extra special touch.
Pairing Recommendations
Pair this dessert with a glass of sweet dessert wine or a cup of hot tea for a delightful end to a meal.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop until warmed through.
Nutrition Information
Calories per serving
Calories: 300 per serving
Carbohydrates
Carbohydrates: 45g per serving
Fats
Total Fat: 9g per serving
Proteins
Protein: 6g per serving
Vitamins and minerals
This dish is a good source of calcium and vitamin C.
Alergens
This recipe contains dairy and gluten.
Summary
Rizogalo me Myla is a delicious dessert that is rich in carbohydrates, fats, and proteins. It also provides essential vitamins and minerals, making it a satisfying and nutritious treat.
Summary
Rizogalo me Myla is a delicious and comforting dessert that combines creamy rice pudding with sweet and tart apples. This traditional Greek dish is perfect for any occasion and is sure to be a hit with your family and friends. Enjoy!
How did I get this recipe?
I remember the sense of wonder I felt when I first saw this recipe for Rizogalo me Myla. It was many years ago, when I was just a young girl living in a small village in Greece. My grandmother, Yiayia Maria, was known in our village as the best cook around, and she had a treasure trove of recipes passed down from generations before her.
One summer day, as I sat in her kitchen watching her prepare a feast for a family gathering, she pulled out an old, weathered notebook from a drawer. The pages were yellowed and wrinkled, filled with handwritten notes and splattered with food stains. I watched in awe as she flipped through the pages, each one holding a precious memory and a delicious recipe.
As she came to the page for Rizogalo me Myla, her eyes lit up with excitement. She told me that this recipe was a special one, passed down to her from her own mother, who learned it from her mother before her. It was a traditional Greek dessert of rice pudding with apples, a comforting and sweet treat that was perfect for any occasion.
Yiayia Maria began to explain the steps of the recipe to me, her hands moving deftly as she measured out the ingredients and stirred the pot on the stove. She told me about the importance of using fresh, ripe apples and high-quality rice to ensure the best flavor and texture. She also shared with me the secret ingredient that gave the dish its unique twist – a pinch of cinnamon and a drizzle of honey.
As the pudding slowly simmered on the stove, filling the kitchen with a warm, comforting aroma, Yiayia Maria told me stories of her own childhood and the times she spent in the kitchen with her mother and grandmother. She spoke of the laughter and love shared over simple meals and the joy of cooking for those she cared about.
I watched in awe as she transformed a handful of humble ingredients into a dish that was both delicious and full of history. The rice cooked to a perfect creamy consistency, the apples softened and sweetened, and the cinnamon added a warm and spicy kick that lingered on the tongue.
When the pudding was finally ready, Yiayia Maria ladled it into bowls and garnished each one with a sprinkle of cinnamon and a drizzle of honey. She handed me a spoon and urged me to taste the fruits of our labor. As I took my first bite, I was transported back in time to a simpler era, where the act of sharing a meal with loved ones was a cherished and sacred tradition.
From that day on, Rizogalo me Myla became a staple in our household, a recipe that I would make for my own family and friends for years to come. I passed down the recipe to my own children, teaching them the importance of preserving our culinary heritage and sharing the love of cooking with those we hold dear.
As I look back on that day in my grandmother's kitchen, I am filled with gratitude for the time we spent together and the lessons she imparted to me. The recipe for Rizogalo me Myla is more than just a dish – it is a piece of my family's history, a link to the past that will continue to be passed down through the generations.
And so, as I stand in my own kitchen today, preparing a batch of rice pudding with apples and cinnamon, I can't help but smile as I remember the sense of wonder I felt when I first saw that recipe in my grandmother's old notebook. It is a reminder of the love and tradition that binds us together, a connection that will endure for years to come.
Categories
| Apple Recipes | Brandy Recipes | Breadcrumb Recipes | Greek Desserts | Greek Recipes | Lemon Juice Recipes | Milk And Cream Recipes | Rice Pudding Recipes | Rice Recipes |