Imagine a dessert so luxurious it combines the creamy comfort of rice pudding with the delicate crispness of golden filo pastry - welcome to Rizopita, the Greek culinary treasure that will revolutionize your dessert game! This heavenly pie is not just a recipe; it's a journey through traditional Greek flavors that promises to tantalize your senses and impress even the most discerning food lovers. Prepare to unlock a dessert experience that's both elegantly simple and extraordinarily delicious!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 70 mins
Cuisine: Greek
Serves: 8 servings
Ingredients
- 1 cup rice
- 4 cups milk
- 1 cup sugar
- 1 tsp vanilla extract
- 1/2 cup butter, melted
- 6 sheets of filo pastry
- 1/2 cup powdered sugar (for dusting)
Instructions
- Rinse the rice thoroughly under cold water to remove excess starch, then drain completely.
- In a large saucepan, combine the rice, milk, and sugar. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
- Reduce heat to low and continue cooking, stirring frequently, until the rice is tender and the mixture has thickened to a creamy consistency, approximately 25-30 minutes.
- Remove the rice pudding from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, stirring occasionally to prevent a skin from forming.
- Preheat the oven to 350°F (175°C). Brush a 9-inch baking dish with some of the melted butter.
- Carefully lay out the filo sheets, keeping them covered with a damp kitchen towel to prevent drying. Brush each sheet generously with melted butter before layering.
- Place the first three filo sheets in the baking dish, allowing the edges to hang over the sides. Ensure each sheet is butter-brushed and positioned slightly offset from the previous one.
- Pour the cooled rice pudding mixture evenly into the filo-lined baking dish.
- Fold the overhanging filo edges over the top of the pudding, then layer the remaining three filo sheets on top, again brushing each with melted butter.
- Tuck the top filo edges neatly around the sides of the dish to create a sealed top.
- Bake in the preheated oven for 25-30 minutes, or until the filo is golden brown and crispy.
- Remove from oven and let cool for 15-20 minutes. Dust generously with powdered sugar before serving.
- Slice into wedges and serve warm or at room temperature. Can be stored in the refrigerator for up to 3 days.
Tips
- Use medium-grain rice for the creamiest texture
- Stir the rice pudding constantly to prevent burning and ensure smooth consistency
- Keep filo pastry covered with a damp towel to prevent drying out
- Brush each filo sheet generously with melted butter for maximum crispiness
- Allow the rice pudding to cool completely before assembling to prevent soggy pastry
- Use a sharp knife to cut clean, elegant slices
- Serve slightly warm for the most decadent experience
- For extra flavor, consider adding a sprinkle of cinnamon or orange zest to the rice pudding
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 6g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 45mg
