Rizogalo, Greek rice pudding recipe
Course: DessertCuisine: GreekDifficulty: Easy4
servings30
minutes40
minutesDo you feel like something comforting then this rice pudding is a dessert that will soothe the soul and impress everyone! This dessert is simple to make and uses only a few ingredients. The only real trick is the continuous stirring until the mixture thickens.
Corn flour is used to further thicken the mixture and we add sultanas and ç which adds texture and taste surprise. This delight is best eaten warm and it can be refrigerated and warmed up the day after (if it lasts that long).
Ingredients
1/2 cup water
1 cup medium grain rice
1-litre milk (full cream)
½ cup sultanas
½ cup pistachios
1 cinnamon stick
1 tablespoon corn flour
1 teaspoon sugar (optional)
cinnamon powder for garnish
Instructions
- Add water to the hot pot and bring to boiling point.
- Wash rice, removing starch and add to the pot – stirring through thoroughly.
- Slowly add milk, cinnamon stick stirring through thoroughly.
- Bring mixture to boiling point – continuously stirring the mixture.
- Add sultana and pistachio mixture, slowly combining into the pudding mixture.
- Extract approximately 4 tablespoons of the hot mixture (liquid only), combine with an equal amount of cold milk and add 1 tablespoon of corn flour.
- Combine the thickening agents (above step) before stirring into the hot mixture.
- Bring mixture to boiling point before removing cinnamon stick and pouring the mixture into bowls (equal amounts).
- Dust cinnamon powder over puddings (generous amount) and apply sugar over the tops.
Recipe Video
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