Greek rice pudding recipe (Rizogalo)
Are you ready for a dessert that feels like a warm hug from the Mediterranean? Greek rice pudding, known as Rizogalo, is a creamy, dreamy indulgence that's incredibly simple yet utterly satisfying. Imagine soft, plump rice grains bathed in a sweet, luscious milk custard, perfumed with vanilla and a touch of cinnamon – it's pure comfort food.
Rizogalo is a beloved dessert in Greece, often enjoyed on cozy afternoons or after a family meal. But let me tell you, this isn't your average rice pudding. It boasts a unique richness and velvety texture that sets it apart.
Let's Get Cooking!
Ready to unleash the magic of Rizogalo? You only need a few simple ingredients and a little patience to achieve this sweet perfection:
Ingredients (Serves 4-6):
1/2 cup Arborio rice (short-grain rice)
4 cups whole milk
1/2 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt
Ground cinnamon for dusting
The Magic of Preparation
Rice Time: Rinse the Arborio rice until the water runs clear. This removes excess starch and ensures a creamy texture in your pudding.
Creamy Base: In a medium saucepan, combine the rinsed rice, milk, sugar, vanilla extract, and a pinch of salt. Stir everything together gently.
Slow and Steady: Bring the milk mixture to a gentle simmer over medium-low heat. The key here is patience – resist the urge to crank up the heat! We want the rice to soften slowly and absorb all that milky goodness. Stir frequently to prevent sticking and scorching.
Thickening Act: The transformation will take about 25-30 minutes. You'll know the rice pudding is ready when the rice is tender and the consistency has become thick and creamy.
Flavor Boost: Remove the pan from heat and stir in a splash of vanilla extract for an extra touch of sweetness.
Serve it Up: Now for the exciting part! Ladle your warm, comforting Rizogalo into individual bowls or ramekins. Sprinkle generously with ground cinnamon for a touch of spice that perfectly complements the creamy sweetness.
