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Rizogalo (Greek Rice Pudding)

Rizogalo (Greek Rice Pudding)

Cost $5, save $10

Source: Recommended by CookPal

  • 240 Min
  • 6 Servings
  • $5

INGREDIENTS

  • Rice

    • 💧 2 cups water
    • 🍚 ½ cup uncooked short-grain white rice

  • Dairy

    • 🥛 2 1/2 cups whole milk, divided

  • Sweeteners

    • 🍬 4 tablespoons white sugar

  • Thickener

    • 4 tablespoons cornstarch

  • Flavoring

    • 🌸 1 teaspoon vanilla extract
    • 🌰 ¼ teaspoon ground cinnamon, or more to taste

STEPS

1

Bring water and rice to a boil in a saucepan. Immediately reduce the heat to medium-low and cook, uncovered and at a slow simmer, stirring occasionally, until soft and most of the water has been absorbed, about 30 minutes.

2

Add 2 cups milk and sugar. Increase the heat to high and bring to a boil.

3

Stir remaining 1/2 cup milk and cornstarch together in a bowl; add to boiling rice-milk mixture along with vanilla. Stir until well combined, then remove from the heat.

4

Ladle into individual serving dishes and sprinkle with cinnamon. Let cool to room temperature, about 30 minutes, then refrigerate until well chilled, at least 4 hours.

NUTRIENTS

Per 1 serving

🔥

176

Calories

  • 4
    Protein
  • 31
    Carbs
  • 3
    Fats

💡 For a richer taste, replace whole milk with half-and-half or cream.Use freshly ground cinnamon for more robust flavor.Serve with a dollop of whipped cream or fresh berries for an elevated dessert.Store in airtight containers and consume within 3 days for optimal freshness.