Rizogalo – Greek Rice Pudding (Ριζόγαλο)
Rizogalo – Greek Rice Pudding (Ριζόγαλο)
Rizogalo is comfort in a bowl. Creamy, lightly sweet and delicately scented with vanilla and citrus, it’s the kind of dessert that brings generations to the table. Variations of rice pudding exist in nearly every culture; sutlac in Turkey, arroz con leche in Spain and Latin America, kheer in India, but the Greek and Cypriot version keeps things beautifully simple. Arborio rice is slowly simmered in milk until thick and velvety, then served with a dusting of cinnamon and whatever extra topping your heart desires. It’s traditionally eaten cold but just as lovely warm, straight from the pot.
Ingredients
Method
- In a heavy-bottomed saucepan, add the rice and water. Bring to a boil, then reduce to a simmer over medium-low heat. Stir regularly until most of the water is absorbed and the rice is tender. Add a little more water if needed to prevent sticking.
- Stir in the milk, sugar, vanilla and citrus zest if using. Bring back to a gentle boil, then lower to a simmer. Cook, stirring often, until the mixture thickens and the rice is creamy and fully cooked through.
- About 5 minutes before removing from the heat, add the rose or orange blossom water if using and stir to combine.
- Turn off the heat and continue stirring for a few minutes as it begins to cool and thicken further.
- Spoon into individual serving dishes or one large bowl. Sprinkle with ground cinnamon. Cover with plastic wrap directly on the surface to prevent a skin from forming.
- Serve warm or chilled from the fridge, with extra toppings if you like.
