Secret Ingredient Game Challenge: Rizogalo (Rice Pudding)
January 26, 2015
Hello my lovely foodies! I am back in action, and bringing the AWESOME Secret Ingredient Game Challenge here on Kouzounas Kitchen.
A while ago in my new food group on Facebook, I decided to come up with a fun yet challenging food game where we pick one secret ingredient from a list that I found on the Food Network. Check out the list here.. >> http://www.foodnetwork.com/chefs/articles/50-secret-ingredients.html
Kiki will share her Greek Sangria, Mavrodaphne wine, Metaxa brandy, pomegranate & orange juice, pomegranate seeds and pomegranate molasses.
**I will be updating this post as food bloggers will be posting their links shortly. Please stay tuned in for that. Thank You!
We had to choose 5 ingredients of our very own and then 1 more ingredient from the Food Network secret ingredient list. We went by alphabetical order in our FB group, that way it was fair to pick the secret ingredient. 🙂 I believe it was very challenging for all of us to find the perfect recipe while only utilizing 6 ingredients, but I think we all did it! We actually all rocked it, and I am proud of everyone!! Each of these recipes you will find are either sweet or savory. I decided to do a savory Greek dessert which I added a twist to.
Rizogalo Twist (Greek Rice Pudding With A Twist)
~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 in our group this Wednesday! Stay tuned in for that. ~
Secret Ingredient: Arborio Rice
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
In a large pot, heat the milk and rice over medium heat. Stir constantly until it begins to come to a simmer.
Add the cinnamon sticks, and lemon peel and zest.
Reduce the heat to medium, and keep stirring. Cook for about 30 minutes until the rice is tender.
It is important to keep an eye on this yummy mixture, as it can burn quickly on the bottom of the pot.
Remove from heat, and discard the lemon peel, and cinnamon sticks.
Add the sugar, and vanilla flavoring.
Ladle the rice pudding into 5 large ramekins.
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.