Rizogalo
Greek Rice Pudding
This particular dish is deeply connected to my childhood and is comfortable in a bowl. This creamy warm bowl of rizogalo is a simple classic recipe. I top it with cinnamon and add vanilla extract and lemon zest while cooking to bring extra dimension and fragrance.
Tips & Tricks:
Do not step away from the pot once you have begun. Rice loves to stick to the bottom of the pot, and so does milk. Continuously stir, especially around the edges of the pot.
Add more water if the rice absorbs it before it has softened.
Once the rice pudding has finished cooking, if it looks very thick, add a half cup of warm milk. It will continue to thicken as it cools.
Sprinkle lots of cinnamon on top!
You can store it in the refrigerator for 3-4 days in an airtight container
Ingredients:
Serves 6
3/4 cup (150g) Arborio rice
1-2 cups of water
a pinch of salt
4 cups whole milk
1 cup heavy whipping cream
3/4 cup granulated sugar
2 teaspoons vanilla extract
zest of an orange or lemon peel, optional
ground cinnamon as a garnish
Cooking Instructions:
Combine the rice, water, and salt in a pot and bring to a boil. Reduce the heat to medium-low and cook (stirring often) for about 20 minutes or until the rice has softened. Add more water if needed.
Add the milk, cream, vanilla extract, and sugar and cook over medium heat (stirring often) for about 25 minutes or until the rice is very soft. Add zest if using.
Cook until the rice pudding thickens. Add more milk if it is too thick.
Taste and add more sugar if desired.
Remove from the heat and add the vanilla extract.
Transfer the pudding into serving bowls and dust with cinnamon. Set aside to cool.
Serve at room temperature or chilled. I love eating it warm!
