Rizogalo (Greek Rice Pudding) Recipe

Grecian Rizogalo (pronounced "ri-ZOH-ga-loh") is milky rice pudding. Orange and cinnamon-scented Rizogalo is creamy and light. This naturally gluten-free dessert or breakfast 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

Direction

Add milk, rice, cinnamon stick, lemon rind, and orange zest to a medium pot. Split the vanilla pod in half lengthwise with a tiny knife, scoop the seeds into the pan, and remove the pod (add vanilla essence later). 

Burst

1

White Line

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

Burst

2

White Line

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. It must be soft. Milk should be creamy like heavy cream. 

Burst

3

White Line

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. Watch out—this will happen rapidly. Stop cooking.  

Burst

4

White Line

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

Burst

5

White Line

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

Burst

6

White Line

also see

also see

Baked Pears With Almonds, Honey And Ricotta Recipe