Rizogalo (Greek Rice Pudding) Recipe

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Rizogalo (Greek Rice Pudding) Recipe
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Rizogalo (Greek Rice Pudding) Recipe :-Rizogalo, which is literally translated as “ri-ZOH-ga-loh,” is a type of Greek rice pudding. The word “rizo” refers to rice, while “gála” refers to milk. Rizogalo is renowned for its luxuriously creamy texture, pleasantly aromatic aroma, and refreshingly light texture. It is delicately flavoured with orange and cinnamon. Everyone is going to adore this naturally gluten-free dessert recipe, which can also be used for breakfast!

Rizogalo (Greek Rice Pudding) Recipe

 

Ingredients :

  • 4 ¼ cups (1 liter) whole milk
  • ½ cup Arborio rice, uncooked and unrinsed
  • 1 cinnamon stick
  • 1 vanilla bean or 1 teaspoon vanilla extract
  • 1 2-inch strip lemon rind
  • Zest of ¼ orange
  • 1 tablespoon cornstarch
  • 2 tablespoons sugar
  • Ground cinnamon, for garnish

 

Instructions :

  • Add some seasoning to the milk. It is recommended that you place the milk, rice, cinnamon stick, lemon rind, and orange zest in a saucepan of medium size. The vanilla pod should be cut in half lengthwise with a tiny knife, and the seeds should be scraped into the pan.
  • The pod should be discarded, and if you are using vanilla extract, you should wait until later to add it.
    Allow to come to a simmer. While the mixture is being brought to a simmer over low to medium heat, whisk it continually for the first three minutes.

 

  • This will ensure that the milk and rice do not become stuck to the bottom of the boiling pot.
    Prepare the rice by cooking it. Continue to simmer the rice while aggressively whisking it every six minutes or so, until the rice is very soft and the mixture has begun to thicken after the cooking process has been completed. It ought should take about thirty-five to forty minutes. Taste a grain of rice to determine whether or not the rice is cooked.
  • A very gentle texture is desired. The milk ought to have a viscosity that is thick, similar to that of heavy cream.

 

  • Tighten up. A small bowl should be used to dilute the cornflour by adding ¼ cup of water to it. Add the pudding to the rice mixture while whisking it over low heat until it is completely incorporated and the pudding has thickened while still having a consistency that is slightly pourable. Bear in mind that this will take place in a short amount of time.
  • Take away from the heat. During the cooling process, it will continue to become somewhat thicker, therefore you should avoid making it too thick.

 

 

Notes :

 

 

 

Nutrition :

 

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