Greek Rizogalo – My Favorite Rice Pudding Recipe
Creamy rizogalo/rice pudding with a rich vanilla flavour and cinnamon. An ideal delicacy for breakfast, snack or dessert. You can enjoy it warm or cold.
Equipment
- 1 nonstick pot, large
Ingredients
- 110 g Glutinous rice (1/2 cup)
- 350 ml Water (1½ cup)
- ¼ tsp Salt
- 950 ml Whole milk (4 cups) (3,5% )
- 110 g Sugar (1/2 cup)
- 1 Cinnamon stick
- 5 Cardamom pods, optional
- 2 tsp Vanilla extract or vanilla powder
- 240 ml Heavy cream /whipping cream (1 cup) (1 cup) (36%)
- 2½ tbsp Corn starch
- Cinnamon, ground for serving
Instructions
- Give the rice a quick rinse.
- In a large cooking boil the water.
- Just as the water start to boil, add a pinch of salt and rice. Lower the heat, put on the lid and simmer until all the water has been absorbed. About 8 minutes.
- Meanwhile, heat 3 cups of milk with sugar, cinnamon stick and cardamon pods (optional) .
- The remaining milk 1 cup, leave it cool and add the corn starch and vanilla essence. Keep the cold milk/corn starch/vanilla for later.
- Let the rice absorb all the water.
- Add the warm milk with and cover with a lid and let it simmer for 20 minutes on medium/low heat. Stir occasionally.
- When the 20 minutes are up add the remaining cold milk with the cornstarch and vanilla essence and the heavy cream/whipping cream. Stir until it thickens, about 5 minutes.
- Fill small glass jars and close the lid. Or use small bowls and cover with plastic wrap. Allow them to cool at room temperature and then place in the refrigerator.
- Sprinkle with cinnamon before serving. Enjoy!
Notes
Βon appétit