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!
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.
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