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Rice Pudding alla Mykonos

Rice Pudding alla Mykonos

Makes five 8-oz servings.


TIP: Do not cook on high heat.


TIP: 45 minutes simmer (slow boil) cooking is needed to 

       thicken the milk and cream the rice.


TIP: It thickens when it cools.


TIP: Use a timer.


CAUTION: Keep the clamp handle cool to the touch and away from the flame.




2/3 cup short grain rice

2 quarts milk

2 egg yolks beaten

1 1/2 cup sugar

2 teaspoons vanilla

1 teaspoon grated orange peel

pinch of salt

cinnamon (optional)




1. Attach StirMATE onto a 2-quart sauce pan.


2. Add the milk to the sauce pan and start StirMATE.


3. Add a pinch of salt.


4. Carefully heat the milk on low to medium heat until it comes to a boil without boiling over.


5. When the milk comes to a boil add the rice and let it stir and simmer (slow boil) for 45 minutes.


6. Combine the 2 beaten egg yolks with the sugar and the grated orange peel. Gradually add this mixture and let it stir and cook for 10 minutes until thick.


7. Add vanilla, continue stirring for 1 minute.


8. Turn off burner and stop StirMATE.


9. Fill pudding cups, sprinkle with cinnamon, let cool, refrigerate.


Optional Add-Ins: Diced almonds, raisins...your imagination.




Recipe courtesy Chef Eva Zane - Greek Cooking for the Gods.


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