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Rizogalo: Greek Rice Pudding

Here's how you make Rizogalo: Greek Rice Pudding
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  • Servings: 4
  • Prep: 5m
  • Cook: 30m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 50 grams dry Arborio rice (dry 1/2 cup, or any starchy SHORT GRAIN rice)
  • 3 cups whole milk
  • 1 lemon, whole (peel of 1 lemon, removed in one long strip)
  • 1/3 cup granulated sugar
  • 2 tablespoons granulated (white sugar)
  • 2 egg yolks, slightly beaten
  • 1 1/2 teaspoons cornstarch
  • 3/4 teaspoon vanilla extract
  • And some cinnamon to garnish the top before serving.
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Place milk, sugar and lemon peel (just the peel - none of the pith) in a heavy saucepan. Bring mixture to a boil, stirring constantly until sugar dissolves. Reduce heat to low and add the rice.

  • Step 2: Cover the pan and cook until the rice/milk mixture is thick and creamy (about 30-35 minutes). Stir from time to time to make sure it's not sticking to the bottom. Turn off heat. Remove lemon peel and discard.

  • Step 3: Whisk together egg yolks with corn flour. Quickly whisk egg yolks into the rice mixture, stirring well. Keep stirring to make sure yolks are incorporated and don't curdle. Add the vanilla and stir well to incorporate

  • Step 4: Spoon pudding into four serving dishes and cool. Top with a sprinkling of cinnamon.

We hope you enjoy this recipe!

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