"Ryzogalo" is the Greek version of rice pudding. Literally translated it means "rice milk" (ryzo=rice and galo=milk). It's something I always remember from my childhood years and I enjoy it even more as an adult. It's comforting, creamy and wholesome (just like me!). My mother made this on a regular basis and I remember running in after school and helping myself to a very warm bowl. One whiff of the cinnamon and I was hypnotised! The cinnamon is almost compulsory. Without it, it's not really "ryzogalo". As I got older I played around with different flavour variations. I made one last year which can be found here.
Be sure to use real, whole, fat milk. None of the watery, light stuff! We're looking at achieving a lovely creaminess and the fat milk will definitely aid us with this. I'm sure most Greek families have their own version of how they prepare ryzogalo. I'm curious to hear about any variations that may exist. I make mine with a slight lemon flavour and by using a good quality vanilla extract.
- 1 litre of full cream milk
- 120 grams of washed long grain white rice
- 125 grams of sugar
- 1 tspn of good quality vanilla extract
- half a cinnamon stick
- zest of half a large lemon
- 2 tbsps of cold milk
- 2 tbsps of corn flour
- 2 egg yolks
- cinnamon for sprinkling
- Place the milk in a saucepan and let it come to a simmer (about 10 mins)
- Add the rice, cinnamon stick and lemon zest and let it all cook for another 15-20 mins.
- In a separate sauce pan, whisk together the 2 tablespoons of cold milk, corni flour and egg yolks and simmer over a low heat until thickened.
- Add the egg mixture together with the sugar and vanilla extract to the rice and milk.
- Increase your temperature to medium high and continue to stir everything until it all becomes nice and thick. (this may take anywhere between 5-10 mins)
- Remove from the heat and set aside to cool.
- Once cooled, remove the cinnamon stick and pour into four individual bowls or 6 medium sized ramekins.
- Place in the fridge until ready to consume.
When ready to consume make sure to sprinkle a good helping of cinnamon on top.
Enjoy the luscious, creamy goodness of ryzogalo!