Greek Rice Pudding Recipe (Rizogalo)
Transport your senses to the Mediterranean with this heart warming Rizogalo. The Greek rice pudding that is quick, easy and super creamy.
Ingredients
- 220 grams arborio rice
- 400 ml water
- 1 litre milk (full cream)
- 120 grams sugar
- 1 cinnamon stick
- 80 ml cream (thickened)
- 1 tablespoon vanilla essence
- sprinkle of ground cinnamon (for dusting)
Instructions
- Put the rice and the water into a pot and bring to the boil. After approximately 5 minutes, the water should all be absorbed.
- Add in the milk, sugar, and cinnamon stick. Mix it all together and bring to a boil.
- Add in the cream and vanilla essence, then turn down the heat to simmer for approximately 30 minutes to thicken. Make sure you regularly mix it during this time, so it doesn’t stick to the bottom of the pot.
- Once thickened, turn off the heat, remove the cinnamon stick.
- This can be enjoyed warm or cold. If serving warm, divide into your bowls and dust over a sprinkle of ground cinnamon to each.
- To serve cool, let it come to room temperature before placing into the refrigerator.
Video
Nutrition
Calories: 365kcalCarbohydrates: 58gProtein: 8gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 36mgSodium: 73mgPotassium: 305mgFiber: 1gSugar: 29gVitamin A: 477IUVitamin C: 0.1mgCalcium: 230mgIron: 2mg
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