Rizogalo
Rizogalo (Greek Rice Pudding) isn’t a dessert I grew up enjoying because I always hated the texture! I still know a lot of people in my family that don’t like it but I’m a true rice pudding converter. This rizogalo has the perfect amount of sweetness and is loaded with spicy flavor from infusing the cinnamon stick with the rice. This recipe is easy to make for only two people, or increase it and feed your whole family!
Rizogalo
Servings: 2 people
1/3 cup rice
3/4 cup water
1/4 teaspoon salt
1 whole cinnamon stick
1 cup milk
1 cup cream
1/3 cup sugar
3/4 teaspoon vanilla extract
1 egg
1/4 cup milk
1/4 cup cream
Combine the rice, water, salt and cinnamon stick in a pot.
Bring the water to a boil, stir once, and simmer covered with a lid, until the water is mostly absorbed on the lowest heat for about 8-9 minutes.
Stir in the milk, cream, sugar and vanilla extract and bring it to a boil.
Once it begins boiling, turn the flame down and bring the rice to a simmer, uncovered for about 25 minutes until the rice is fully cooked.
Crack an egg into a bowl and break it up with a whisk or fork. Slowly pour the whisked egg into the pot while continuously stirring. If you don’t slowly add the egg and continuously stir the mixture, the egg will cook and you’ll have a scrambled egg mess in your rice pudding.
Cook the rice pudding over a low flame for about 1 minute while stirring. After about 1 minute, take the pot off the flame and take the cinnamon stick out of the pot and throw it away.
Add in the additional 1/4 cup of milk and cream to the rice pudding. Stir in the cold milk and cream to the rice pudding and then pour the pudding into a bowl and place plastic wrap directly onto the surface. Put the bowl in the fridge over night and when ready, enjoy with a healthy sprinkle of ground cinnamon.
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