“Aunt” Helen’s rice pudding
“Aunt” Helen isn’t my aunt.
In fact, she was for many years our neighbour who let her home’s doors wide open for me to go in and out whenever I wanted to for play or anything else, since I made my first steps till my first years after graduating from University –we moved to another place afterwards…
So, what are the quotation marks for Aunt stand for? Why do Greeks insist on calling non relatives-close friends “Uncle-Aunt”? Not only for you, my non Greek friends, but also for us, Greeks, an answer has not be given!
Of course, I ‘m not saying that this is a major topic that anyone should deal with and, believe me, I will not too! I just wanted to explain the quotes in this post’s title!
Saying no more, I ‘m going to talk about the main topic of this post:
The fantastic rice pudding that “Aunt” Helen taught me to cook at the age of 13, was actually the first recipe that I wrote down, cooked and shared with my family. Its success was huge and as a result my parents keep asking me till now for a bit of “Aunt” Helen’s rice pudding now and then!With that extinguishing lemon and hot milk smell, “Aunt” Helen’s rice pudding is my favourite, nostalgic, comfort dessert.
For about 12 bowls
“Aunt” Helen’s original recipe was written down with cups measurement. To be more precise, I turned cups into grams and mls. Cook your way!
- 10 cups of water (2.250 ml)
- 386 ml of evaporated milk
- 1 cup and a little bit more of risotto rice (270 gr)
- 1 and ½ cup of granulated sugar ((350 gr)
- Peel of 1 lemon
- One small pinch of salt (~1/8 of a teaspoon)
- Boil water in a big pot with the peel lemon –try not to peel much of the white flesh of the lemon because it may bitter your pudding.
- Clean and rinse the rice.
- The water boils, pour the rice, stir and let it boil well for about 20 minutes in medium heat.
- When the rice boils too, pour the sugar, stir until it melts and let it boil a little bit more for 5 minutes.
- Last, pour the milk straight from its can and stir well until the pudding is homogenased. Let it boil for 5 minute as well.
- Turn off the heat, pull out the peel of the lemon and share the pudding in the bowls with a soup’s ladle. The pudding will be still quite watery but don’t let it boil more. The rice will keep on absorving the pudding’s liquids and let you eat a smooth and soft rice pudding
- When the pudding is cold rinse with cinnamon –I love cinnamon so I overdo it a little bit, but you have to watch out: exaggerating with cinnamon, may bitter the pudding!
- I eat it with boulimia when it is still hot and I slow down and enjoy more straight from the fridge.