Secret Ingredient Game Challenge: Rizogalo (Rice Pudding)

 

Rizogalo Twist (Greek Rice Pudding With A Twist)

Difficulty:  Easy

Servings: 4-6 

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~Traditional rizogalo is served with cows milk, and sometimes eggs. I wanted to try out a different version of rizogalo with coconut milk, and make it Vegan friendly since I am doing a Vegan Challenge.

Secret Ingredient: Arborio Rice

Ingredients:

  • 1 cup Arborio Rice
  •  2 Cinnamon Sticks
  •  4 1/2 cups Coconut Milk
  • 1 cup granulated sugar
  •  1 tablespoon Vanilla flavoring
  • 1 lemon- reserve peel/ zest
  • Optional- dash of cinnamon

Method:

  1. In a large pot, heat the milk and rice over medium heat. Stir constantly until it begins to come to a simmer.
  2. Add the cinnamon sticks, and lemon peel and zest.
  3. Reduce the heat to medium, and keep stirring. Cook for about 30 minutes until the rice is tender.
  4. It is important to keep an eye on this yummy mixture, as it can burn quickly on the bottom of the pot.
  5. Remove from heat, and discard the lemon peel, and cinnamon sticks.
  6. Add the sugar, and vanilla flavoring.
  7. Ladle the rice pudding into 5 large ramekins.
  8. Chill in the refrigerator overnight. Serve with a dash of cinnamon over the top. I like to jazz it up with some lemon zest as well.

Kali Orexi! 

 

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11 Comments

    1. Thank you Gina! I find rice pudding being a very versatile recipe. Im glad I could bring back some memories for you. 🙂 I love coconut milk, and since we were doing Vegan challenge I had to try that out.

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