Rice and milk mixed together in a pot to create a creamy smooth sweet dessert. Check out our video and learn how to make Rizogalo Greek Rice Pudding here.
Rizogalo (Greek Rice Pudding)
Course: DessertsServings
8
servingsPrep time
15
minutesCooking time
40
minutesIngredients
1/2 Cup Medium Grain Rice
3/4 Cup Caster Sugar
4 Tablespoons Cornflour
1L Milk
2 Cups of Water
1-2 Drops of Vanilla Extract
Cinnamon to serve
Directions
- Put rice and water in a small pot and boil.
- Simmer once it begins to boil and continue to simmer until most of the water has absorbed. This takes approximately 20 minutes.
- Stir the rice toward the end to ensure the rice doesn’t stick to the bottom of the pot.
- Allow the rice to sit for an extra 20 minutes off the heat.
- In a separate bowl add cornflour and 1/2 cup of milk (using the milk from the 1L milk allocation) and mix together to dissolve.
- After 20 minutes, pour the remainder of the milk, caster sugar and vanilla extract to the rice pot.
- Turn on heat and stir as it boils.
- Once it begins to boil, lower the heat to a minimum and stir for 10 minutes.
- Add the cornflour mixture to the rice pot and continue to simmer and stir until the cornflour dissolves and the mixture thickens.
- When ready, ladle the rice pudding into ramekins and sprinkle cinnamon on top.
- Allow to cool before putting the ramekins into the fridge.
Recipe Video
Notes
- Wrap the top of your ramekin with cling wrap before placing them into the fridge. This makes sure that your Greek rice pudding doesn’t form a crusty skin on the top.
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