Rizogalo, homemade rice pudding can be enjoyed hot or cold! This is a favourite sweet dessert in my family, especially with my yiayia! This is nice for little ones too as it is soft and squishy! It is made with rice, mixed with water or milk and other ingredients such as cinnamon and raisins. Cinnamon and vanilla pods can be added to make it sweet. I used Arborio rice for this which is available in many supermarkets.
Many cultures have their own versions of rizogalo and it can be enjoyed hot or cold, as a breakfast, snack or dessert!
This Rizogalo is a lovely comforting filling rice pudding, that is perfect for a breakfast, midday filler, or evening dessert.
For another greek sweet dessert why not try my custard pie or my karidopita walnut cake.
Recipe for Rizogolo homemade rice pudding below!
Rizogalo
Greek style rice pudding, rizogolo.
Ingredients
- 1 litre whole milk
- 75 g caster sugar
- 5 cm band of orange rind
- 1 1/2 tsp vanilla extract or vanilla pod or 1 tbsp of custard powder If using custard powder you will need to blend with 60ml milk first
- sprinkle of ground cinnamon
- 100 g arborio short grain rice
Instructions
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Boil rice with half a litre of water until rice is soft, then drain and leave to cool.
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In a saucepan, add 1 litre of milk, sugar, orange rind and vanilla extract or vanilla pod.
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Stir constantly over a moderate heat, without boiling, until sugar is dissolved.
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Add cooked rice and cook for a further 10 to 15 minutes. Stir occasionally so that it doesn't burn at the bottom. If you are using custard powder, remove the rind and then blend with the rest of the milk.
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To serve, sprinkle with cinnamon and eat hot or cold. This is not suitable to freeze, but can be made a day ahead and stored in the refrigerator.
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