Rizogalo

Rizogalo! Humble rice pudding, prepared the way my aunt taught me. This rice pudding is best enjoyed cold and isn’t too sweet, making it the perfect snack. I love a carpet of cinnamon on top, but how much you add is up to you!

I had so much fun demonstrating how to make this at this weekend’s Virtual Greek Festival hosted by @cooklikeagreek. Thank you Liz & Steph for the opportunity and what an amazing idea! Follow them and check out their blog for all of the demos in case you missed it!

#RECIPE

1/2 c (90g) uncooked medium-grain rice, like Calrose
2 c (500ml) water
2 c (500ml) milk
4 tbsp sugar
1/2 c (125ml) milk
4 tbsp cornstarch
1 tsp vanilla extract
cinnamon to taste
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Add rice and water to pan over high heat. Bring to a boil, then lower heat and simmer covered, stirring occasionally, until most water has been absorbed and the rice is soft and starchy, 20-30 minutes.
Add 2 cups (500ml) milk and sugar. Raise heat to medium-high. While the mixture comes to a boil, mix 1/2 cup (125ml) of milk with cornstarch.
Once rice mixture just starts to boil, add the cornstarch mixture along with vanilla. Stir and remove from heat.
Ladle into serving dishes. Dust with cinnamon. Cool to room temperature, then chill in the fridge for at least 4 hrs or till cold.