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Creamy Greek Rice Puuding: Rizogalo: The Most Comforting Dessert!
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This Greek Rice Pudding (Rizogalo) is dense, creamy, and tastes delicious warm or chilled. A classic recipe that will delight the whole family.
6 Servings
Ingredients
3/4 cup (150g) Arborio rice
1-2 cups of water
a pinch of salt
4 cups whole milk
1 cup heavy whipping cream
2 tablespoons cornstarch
3/4 cup granulated sugar, or to taste
2 teaspoons vanilla extract
ground cinnamon as a garnish
Instructions
Combine the rice, water, and salt in a pot and bring to a boil. Reduce the heat to medium-low and cook (stirring often) for about 20 minutes or until the rice has softened. Add more water if needed.
Add the milk, cream, and sugar and cook over medium heat (stirring often) for about 25 minutes or until the rice is very soft.
Dissolve the cornstarch with 3-4 tablespoons of water in a small bowl. Add it to the pot and stir to combine.
Cook until the rice pudding thickens. Add more milk if it is too thick.
Taste and add more sugar if desired.
Remove from the heat and add the vanilla extract.
Transfer the pudding into serving bowls and dust with cinnamon. Set aside to set.
Serve at room temperature or chilled.
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
6 Servings
Ingredients
3/4 cup (150g) Arborio rice
1-2 cups of water
a pinch of salt
4 cups whole milk
1 cup heavy whipping cream
2 tablespoons cornstarch
3/4 cup granulated sugar, or to taste
2 teaspoons vanilla extract
ground cinnamon as a garnish
Instructions
Combine the rice, water, and salt in a pot and bring to a boil. Reduce the heat to medium-low and cook (stirring often) for about 20 minutes or until the rice has softened. Add more water if needed.
Add the milk, cream, and sugar and cook over medium heat (stirring often) for about 25 minutes or until the rice is very soft.
Dissolve the cornstarch with 3-4 tablespoons of water in a small bowl. Add it to the pot and stir to combine.
Cook until the rice pudding thickens. Add more milk if it is too thick.
Taste and add more sugar if desired.
Remove from the heat and add the vanilla extract.
Transfer the pudding into serving bowls and dust with cinnamon. Set aside to set.
Serve at room temperature or chilled.
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
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