Greek · Dessert
Greek Rizogalo (Rice Pudding)
A classic Greek rice pudding where short-grain rice is simmered slowly in whole milk until creamy, thickened with a touch of cornstarch and egg yolk, and perfumed with lemon zest and vanilla before being dusted with cinnamon.
$1
10 minsPrep
20 minsCook
150 minsTotal
EasyLevel
Nutrition per serving
176Calories
5gProtein
4.9gFat
27.6gCarbs
16.5gSugar
0.4gFiber
50mgSodium
60mgChol
2.5gSat Fat
185mgPotassium
138mgCalcium
0.5mgIron
0.6mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Retsina Wine
local
Greek Coffee (Elliniko)
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Combine the cooked white rice and whole milk in a heavy-bottomed saucepan and bring to a gentle simmer over medium-low heat, stirring often.
2
Simmer for 12-15 minutes, stirring regularly, until the rice is very soft and the milk has reduced and thickened slightly.
3
Whisk the sugar into the cornstarch slurry until smooth, then stir into the simmering milk and rice.
4
Cook for a further 3-4 minutes, stirring constantly, until the mixture coats the back of a spoon.
5
Remove from the heat and temper the beaten egg yolk by whisking in a spoonful of the hot pudding, then stir the warmed yolk back into the pan.
6
Return briefly to low heat for 1 minute, stirring, to gently cook the yolk without curdling it, then stir in the lemon zest and vanilla extract.
7
Divide the rizogalo between two 180ml pots and let cool slightly at room temperature.
8
Chill in the fridge for at least 2 hours, then dust the tops with ground cinnamon just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g White Rice Cooked, cooked, drained
- 220g220g Whole Milk
- 22g22g Sugar White
- 6g6g Cornstarch, slurried in a little milk
- 9g9g Egg Yolk, beaten
- 2g2g Lemon, zested
- 2g2g Vanilla Extract
- 1g1g Cinnamon Ground, for dusting, 1
