Rizogalo - Greek Rice Pudding
Rizogalo is an easy to make Greek rice pudding that is creamy, sweet, and topped with plenty of ground cinnamon. if you're looking for a delicious and comforting dessert, then you've found it. Ready in 45 mins - it's one the whole family will love!
Servings 4 serves
Calories 309kcal
Ingredients
- 500 ml water
- 120 grams arborio rice
- 500 ml milk full cream
- 100 grams sugar regular, caster or superfine
- 1 lemon peel
- 1 teaspoon vanilla extract or paste
- 2 tablespoon corn flour
- 2 tablespoon milk cold
- 1 tablespoon cinnamon ground (for topping)
Instructions
- Bring 500 ml of water to the boil. Add the rice, stir and bring back to the boil. Lower the heat to a simmer and cover. Cook for 15-18 minutes - until the rice is “al dente” - cooked through but slightly firm.
- Add the Add the milk, sugar, lemon peel and vanilla. Stir again and allow the rice pudding to come to another boil.
- Make a slurry with the cornflour and two tablespoons of milk and add it to the rizogalo. Stir through and cook for another five minutes.
- Once the mixture has completely thickened serve it in individual bowls.
- Serve warm or allow to cool completely and place in the refrigerator. Whatever you do don’t forget the cinnamon.
Video
Notes
- Watch your rice. Don't forget to stir the rice continuously. This helps to avoid any lumps forming and prevents the rice from sticking to the bottom of the pot.
- Add more milk or water. If you find the rice is too dry (in the first step), it's ok to add an extra cup of water whilst it's cooking. Similarly, if you find that your rizogalo is too thick, thin it out with a little extra milk - to achieve the right consistency.
- Serve it cold or at room temperature. I like to keep my rizogalo in the fridge - but you can easily it at room temperature on the day it's cooked - just make sure it's cooled a little.
Nutrition
Serving: 1serve | Calories: 309kcal | Carbohydrates: 61g | Protein: 6g | Fat: 4g | Saturated Fat: 3g