Traditional Rizogalo Recipe. (Greek Rice Pudding)
Greece is known for many sweets and one of my favorites is, Rizogalo. ( As in Greek, Rizi meaning rice, and gala meaning milk.)
Rizogalo- Ρυζόγαλο Recipe
- 1/2 cup of short grain rice
- 1.5 cups of water
- 3.5 cups of milk
- 1.5 tablespoons of cornstarch
- 1/2 cup of sugar
- pinch of salt
- 1 tsp of vanilla
- 2 tsp of lemon peel
- 2 tsp of orange peel
- 2 cinnamon sticks/ 1 tsp of cinnamon powder
- 1 tsp of brandy
* optional raisins
In a saucepan boil the water and add the rice. Let the rice cook for about 7- 10 minutes. The rice must be quite soft. Add the 3 cups of milk, sugar, vanilla, brandy, orange & lemon zest, and cinnamon sticks. ( Add raisins last, if you are using raisins.) Next, mix the cornflour and the remaining milk and whisk. Add the cornmeal mixture into the saucepan. Lower the heat to medium low, and stir constantly for about fifteen minutes, until the mixture thickens.
When the mixture is done, place in small ramekins, and let cool. Once the temperature cools down, place in fridge and when ready to serve, add a sprinkle of cinnamon powder to the top.
* Photos done by: Nestor Zaharopoulos Photography
Looks wonderful with this presentation!
Thank you very much! It’s all the photographers work lol. 🙂