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GreekAuthentic Cuisine

Rizogalo

Serves 4 to 6 Dessert vegetarian, Desserts

Rizogalo

Rizogalo is a comforting Greek rice pudding, cherished for its simplicity and warmth. Traditionally made in home kitchens across Greece, it's a dish that embodies the essence of everyday Greek cooking. With ingredients like olive oil used liberally, salt measured by instinct, and a lemon always within reach, this dish is a staple that transcends specific occasions, offering a taste of home any day of the week.

The creamy texture of Rizogalo, achieved by simmering rice slowly in milk, is accented by the subtle sweetness of sugar and the fragrant allure of vanilla. The final dusting of cinnamon adds a warm, aromatic finish that envelops each spoonful in a gentle spice. This pudding is best enjoyed slightly chilled, allowing the flavors to meld and the texture to firm up just enough, inviting you to savor each cooling bite.

Ingredients

  • 1 Lmilk
  • 100 grice
  • 80 gsugar
  • 1vanilla bean
  • to finishcinnamon
  • salta pinch

Method

  1. Start by pouring 1 liter of milk into a medium-sized saucepan. Use whole milk for a creamier texture. Place the saucepan over medium heat and allow the milk to warm up gently. You want it to be hot but not boiling, as this will help the rice cook evenly without scorching the milk.
  2. Add 100 grams of rice to the warm milk. Use short-grain rice, as it releases more starch, creating a creamy consistency. Stir the rice into the milk, ensuring that it is evenly distributed. Keep the heat at medium and stir occasionally to prevent the rice from sticking to the bottom of the pan.
  3. Split a vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the milk and rice mixture. This will infuse the rizogalo with a rich vanilla flavor. Continue to cook, stirring frequently, until the rice is tender and has absorbed most of the milk, creating a thick, creamy texture.
  4. Once the rice is cooked, remove the vanilla pod and add 80 grams of sugar and a pinch of salt to the mixture. Stir well to dissolve the sugar completely. The sugar will sweeten the dish, while the salt enhances the flavors.
  5. Continue to cook the mixture over low heat, stirring constantly, until it reaches a thick, pudding-like consistency. You’ll know it’s ready when the mixture coats the back of a spoon and holds its shape when you run your finger through it.
  6. Remove the saucepan from the heat and let the rizogalo cool slightly. This allows the flavors to meld together and the texture to set further.
  7. To finish, sprinkle ground cinnamon generously over the top of the rizogalo. Serve warm or at room temperature, allowing the comforting aroma of cinnamon to enhance the dish's sweetness. Enjoy this traditional Greek dessert as a delightful end to your meal.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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