Rizogalo is the dessert we both avoided as kids, it reminded us of Porridge. Rice?? with sugar??? and MILK??? A kids worst nightmare!
Over the years we have come to really enjoy it. Okay... who are we to sugar coat... we LOVE IT!
We have made a few adjustments to our Grandparents original recipe. Trust us, plain rice, milk and sugar is a recipe no no.
This dessert is prefect for all seasons, so go ahead.. serve it warm or cold, you won't be disappointed.
Enjoy! xx
Ingredients
1 cup water
2 cups uncooked short-grain white rice
2-3 liters milk
1 or 1/2 cup white sugar
1 teaspoon vanilla extract
Zest of one lemon or orange
A pinch of salt
Ground cinnamon for topping
Method
1. Place the water and rice in a large saucepan over a medium low heat and bring to a boil. Stir occasionally, until most of the water has been absorbed. (Usually takes around 5-10 minuets).
2. Once the water has been absorbed carefully pour the milk, sugar, salt and the lemon zest into the saucepan. Stir occasionally for 35- 40 minutes, until the pudding is thick and the rice is tender.
Note
If the Rizogalo is not thick enough, dilute 1 tsp cornstarch in some water, add into the mixture and cook for a few more minuets.
3. Remove the pan from the stove and add the vanilla extract.
4, Spoon the Rizogalo into individual bowls while it's still hot. Sprinkle the top with cinnamon and serve warm or cold.