Rizogalo
Rizogalo is a lovely Greek rice pudding. It's creamy, sweet, and comforting. Perfect for dessert or even a snack!
Ingredients
Main ingredients
- 1 cup rice (short grain) Make sure to rinse the rice well to remove extra starch.
- 4 cups milk For a creamier taste, try using half milk and half cream.
- 1 cup water
- 1/2 cup sugar If you want it sweeter, add more sugar!
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (for garnish) Optional: additional cinnamon for serving.
- 1/4 cup raisins (optional) Stir in during the last 5 minutes of cooking.
Instructions
Preparation
- Rinse the rice under cold water until the water runs clear. Drain.
- In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low and simmer for about 15 minutes, or until the rice is tender.
- Add the milk, sugar, and vanilla extract to the rice. Cook over medium heat, stirring frequently, for about 30 minutes, or until the mixture thickens to a creamy consistency.
- If desired, stir in raisins during the last 5 minutes of cooking.
- Remove from heat and let it cool slightly before serving.
- Serve warm or chilled, garnished with a sprinkle of cinnamon.
Notes
Keep Rizogalo in the fridge in a covered container. It will last for about 3 to 4 days. For a longer shelf life, you can freeze it for up to a month. It's great for any meal!