"This rizogalo has the perfect combination of al-dente rice bathed in sweet, creamy milk and seasoned of course with cinnamon. It is simple and delicious and you will definitely want to add this to your cooking repertoire!"
Rizogalo (Greek Rice Pudding)
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Cook time 40mins
Recipe Card
ingredients
- 1/2 cup medium grain rice
- 1 cup water
- 3 1/2 cups milk, divided
- 2 tablespoons cornstarch
- 1/2 cup superfine sugar
- cinnamon, for dusting
Method
Step 1
Add the rice and water to a medium sized pot. Bring to a boil and continue to boil until almost all of the water is absorbed, about 10 minutes. Stir frequently to prevent burning.
Step 2
In a small bowl, dissolve the cornstarch in ½ cup of milk and add this to the pot, along with the remaining 3 cups of milk and sugar. Bring the mixture to a boil and then reduce to a simmer.
Step 3
Simmer the rizogalo, while stirring continuously, until the milk thickens and the rice is cooked to almost al dente, about 20 minutes.
Step 4
Using a ladle, divide the rizogalo evenly between four small bowls. Dust with cinnamon and allow to cool and set for an hour or so.
Step 5
Enjoy this creamy, rice delight for breakfast, for a sweet dinner or dessert!