Ριζόγαλο: Greek Rice Pudding

This version is on the healthier side. It gluten free & vegan approved. 🙂 Let’s get to the cooking shall we?!

Ingredients:

• 1.2 cup Arborio Rice
•  2 Cinnamon Sticks
•  4.5  cups Coconut Milk
• 1 cup granulated sugar
•  1 tablespoon Vanilla flavoring
• 1 lemon- reserve peel/ zest

Directions:

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! 

***If you would like the traditional recipe please follow the link here. >>> http://kouzounaskitchen.com/2013/06/18/the-famous-rizogalo-recipe/