Rizogalo/Rice Pudding
Rizogalo is the classic Greek rice pudding, made with a few simple ingredients for maximum flavour and creaminess.
Servings: 4 people
Equipment
- sauce pot
Ingredients
- 3 cups (750 mL) water
- 3/4 cup (165 grams) arborio rice
- 2 cups (500 mL) milk preferably 3% milk
- 1/4 cup (50 grams) sugar
- ground cinnamon for sprinkling
Instructions
- Rinse your rice quickly. Bring water to a boil in a medium sized saucepan, then add rice. Return to a boil and then reduce heat to medium low. Stir frequently.3 cups (750 mL) water, 3/4 cup (165 grams) arborio rice
- Cook for 15 minutes.
- Add milk and sugar to pot. Adjust heat so that mixture is at a low, gentle boil. Stir constantly to ensure that the rice does not stick to the bottom of the pot.2 cups (500 mL) milk, 1/4 cup (50 grams) sugar
- Continue cooking; after 10 minutes, check the rice for doneness. It should be soft and not firm to the bite. Once the rice has achieved this state, remove it from the heat and let it sit, in the pot, for 5-10 minutes, this will help thicken it up. When the 5-10 minutes have passed, stir thoroughly and then ladle the rizogalo into individual serving bowls. Refrigerate the bowls, for a few hours to allow the rizogalo to fully set. If you don’t allow the rizogalo to fully set, it will be a little liquidy.
- Enjoy it straight from the refrigerator, sprinkled with some ground cinnamon. If you prefer it warm, heat it up in the microwave, and then sprinkle on some ground cinnamon.
- Enjoy!
Notes
If it’s too soupy as you’re cooking it.. keep cooking..
Refrigerating the rizogalo, and allowing it to set, creates a lovely creaminess. It's a bit soupy when freshly cooked and before refrigerating.