Risogalo (rice pudding with cinnamon)
7 servings
60 minutes
Rizogalo is a traditional Greek dessert filled with the warmth and coziness of the Mediterranean sun. This delicate rice pudding, infused with the aroma of milk and sweetness of sugar, achieves a delightful creamy texture thanks to cornstarch. A hint of cinnamon adds a harmonious finishing touch, turning it into an exquisite treat. Rizogalo is often served chilled, making it an ideal indulgence on hot days as well as a cozy dessert for leisurely evenings. The origins of this dish date back to ancient times when simple ingredients were the foundation of cuisine, and its gentle flavor has captured the hearts of generations. In Greece, rizogalo is not just a dessert but part of family traditions that accompany conversations and warm moments at the table.
1
Pour water over the rice and bring to a boil. Once the water is absorbed, rinse the rice with cold water.
- Rice: 150 g
- Water: 250 ml
2
Add sugar to the milk and bring to a boil. Then add rice and corn starch to the milk.
- Milk: 1 l
- Sugar: 200 g
- Rice: 150 g
- Cornstarch: 60 g
3
When the consistency becomes thick, remove from heat, cool down, and place in the refrigerator. Before serving, sprinkle with cinnamon on top.
- Cinnamon: 5 g
