Baked Ryzogalo pudding with orange flavour

It's not the first time I mention the Greek version of rice pudding, the "Ryzogalo", and I've given the classic recipe for it. Nowadays, people decided it deserves more of their attention and more often appears on the menus of "posh" cafés proudly standing next to foreign famous desserts.... Back to basics in other words... and about time I'd say! Ryzogalo is one of those so simple but so tasty desserts which can be served cold or warm and this fact makes it popular all year round. Today we have a baked version of ryzogalo with the addition of orange which gives a nice refreshing flavour to the pudding

Cooked by Maria Loi,
a prominent Head Cook and food author

"Kouzinomageiremata" (2008)

Ingredients (for 4-6 people):
1 Lt of milk

1 1/2 tea-cup of rice (arborio or for pudding)

1/2 tea-cup of crème fraîche

1/2 tea-cup of granulated sugar

1 large orange, the juice and the zest

2 egg yolks

pinch of salt

1 vanilla pod, the seeds (or 1/4 tsp of vanilla extract)

2 tbsp of margarine
ground cinnamon to sprinkle

Method:
Rinse the rice with plenty of water and leave in a colander to drain.

Put in a spacious saucepan the rice, the milk, the salt and the vanilla seeds and boil in low heat. When they come to the boil cover the saucepan with the lid and simmer for about 25-30 minutes, frequently stirring the ingredients with a wooden spatula.

Add in the saucepan the sugar, stir thoroughly and simmer for another 10 minutes. Take the saucepan off the heat and leave aside to cool for a few minutes.

Preheat the oven to 180ºC. Brush with the margarine a medium pyrex dish.

In a large bowl beat thoroughly with a whisk the egg yolks, the cream, the orange zest and the juice. When the rice is cooled down add in the saucepan the egg/orange mixture while stirring with the spatula until the ingredients are blended.

Empty the pudding into the dish and spread evenly with the spatula. Put in the oven and bake for about 20 minutes, until the pudding is nicely golden and caramelised on top.

Take out of the oven, allow the pudding to cool down for a few minutes and then serve, sprinkling on top with some ground cinnamon.