Rizogalo (Greek Rice Pudding) Recipe

Milky rice pudding is Grecian Rizogalo ("ri-ZOH-ga-loh"). Rizogalo is creamy and light with orange and cinnamon. This naturally gluten-free dessert or brunch pleases everybody!

Ingredient

– 4 ¼ cups (1 liter) whole milk – ½ cup Arborio rice, uncooked and unrinsed – 1 cinnamon stick – 1 vanilla bean or 1 teaspoon vanilla extract – 1 2-inch strip lemon rind – Zest of ¼ orange – 1 tablespoon cornstarch – 2 tablespoons sugar – Ground cinnamon, for garnish

Direction

Mix milk, rice, cinnamon, lemon rind, and orange zest in a medium pot. Cut the vanilla pod in half lengthwise with a little knife, add the seeds to the pan, and remove the pod (add vanilla essence afterward).

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To avoid sticking, stir the milk and rice for the first 3 minutes while you simmer the mixture over low to medium heat.

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Continue cooking rice, whisking frequently every six minutes, until soft and thickened. This should take 35-40 minutes. Taste a grain to verify rice cooking. 

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Dilute cornstarch with ¼ cup water in a small dish. Whisk into the rice mixture over low heat until the pudding thickens but is still pourable. 

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Discard the lemon rind and cinnamon stick. Mix in sugar and lemon zest (if using). Taste and add sugar if needed.

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Sprinkle ground cinnamon over 5 serving bowls of pudding. It may be eaten warm, room temperature, or cold.

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also see

also see

Taktouka (Moroccan Tomato And Roasted Bell Pepper Salad) Recipe