Rizogalo (Traditional Greek Rice Pudding)

Rizogalo, a comforting and timeless Greek dessert, traces its roots deep into the heart of Greek culinary history. This creamy rice pudding has been a staple in Greek kitchens for generations, offering a sweet and satisfying conclusion to meals and festive occasions.

Ingredients for Rizogalo (Traditional Greek Rice Pudding):

*Arborio or medium-grain rice
*Whole milk
*Sugar
*Vanilla extract or cinnamon for flavor

How to Make Rizogalo (Traditional Greek Rice Pudding):

1.Rinse the rice thoroughly, then combine it with milk in a pot, bringing the mixture to a simmer.
2.Stir continuously to prevent sticking, allowing the rice to cook until it becomes soft and absorbs the milk.
3.Add sugar and continue simmering until the mixture thickens to a creamy consistency.
4.Remove from heat, add vanilla extract or sprinkle cinnamon for flavor, and let it cool before serving.
5.Optionally, garnish with cinnamon or grated nutmeg for a finishing touch.

Different Ways to Make Rizogalo (Traditional Greek Rice Pudding):

Variations in Rizogalo recipes involve incorporating citrus zest, such as lemon or orange, for a refreshing twist. Some recipes call for the addition of egg yolks for extra richness, creating a velvety texture. Adjusting the sweetness level and choosing between vanilla and cinnamon allows for a personalized flavor profile.

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The best way to make Rizogalo often depends on personal preferences, with some favoring a more custard-like consistency or a lighter touch of sweetness. Whether prepared for a special occasion or as a comforting treat, Rizogalo stands as a timeless Greek dessert, embodying the essence of warmth and tradition in each spoonful.

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Rizogalo (Traditional Greek Rice Pudding)

This custard-like Greek Rice Rudding Recipe is very soft and creamy. Unlike a sticky rice pudding. This one is lighter and refreshing. Made with no eggs!

Prep: 30 mins

Cook: 0 mins

Serves: 5

Ingredients

130 grams (4.6 ounce) short-grain white rice
600 ml water
a pinch of salt
1 lemon peel
1 liter milk
150 grams (5.3 ounce) sugar
1 teaspoon vanilla extract
40 grams (4 tablespoons) cornstarch
ground cinnamon to serve with

Instructions

1.Rinse the rice well and set aside.
2.Add the 600 ml of water to a saucepan together with the lemon peel and pinch of salt. Bring to a boil over high heat.
3.Add the rice and drop the heat to medium. Cook until the rice absorbs all the water and becomes very soft and sticky.
4.Take 100 ml of milk out of the 1 liter and add it to a small bowl together with the cornstarch. Mix well.
5.Add the remaining 900 ml of milk to a medium-sized cooking pot together with the sugar, and vanilla extract. Heat over medium heat.
6.Once the milk gets steamy hot, stir the contents of the small bowl containing the cornstarch and milk, and pour it slowly into the pot with the hot milk.
7.Stir well with a whisk for a couple of minutes until the mixture starts to become creamy and slightly thickened.

NOTE: It will start to thicken after it bubbles. Also, it will thicken slightly not much.
8.Add the cooked rice (discarding the lemon peel) to the pot, and stir very well.
9.Take the pot off the heat. And let stand for 10 minutes. Then transfer the rice pudding to small bowls.
10.You can enjoy it warm sprinkled with ground cinnamon or let it cool down to room temperature and refrigerate for 6-8 hours to enjoy it cold, as it is mostly done in Greece.

Nutrition

Calories: 328kcal | Carbohydrates: 61g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.04g | Cholesterol: 26mg | Sodium: 92mg | Potassium: 21mg | Fiber: 1g | Sugar: 34g




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