Rice Pudding - "Rizogalo"

February 08, 2011

Rice Pudding - "Rizogalo"

One of my favorite desserts when I was growing up was "Rizogalo" (Greek for Rice Pudding). I always loved the taste of it, but I think the way Yiayia topped it off with Cinnamon in an almost "Tic-Tac-Toe" design was my favorite part about this dessert! I haven't had Rizogalo in years! The other great thing about this blog is that I now get to cook what I crave! Here is how it's made:

You will need:

6 Cups of Water

1 Cup of Rice

1 Cup of Sugar (If you don't have much of a sweet tooth, try 1/2 a cup)

A pinch of Salt

Ground Cinnamon

(Raisins Optional)

Serves: 8 small bowls

In a medium sauce pan, put 6 cups of water to boil. When the water begins to boil, add 1 cup of rice. Stir the rice and add a pinch of salt. Continue to stir so the rice doesn't stick.

Boiling Rice

Cook on high for approx. 15 minutes. When the rice is cooked 3/4 of the way, add 1 cup of Sugar and turn the flame to Low. After about 5 minutes, add 4 cups of milk and turn the flame to high. Allow it to boil briefly (make sure you keep an eye on it - stay close - milk rises quickly) and then reduce the flame to low again (At this point, you can add raisins if you desire).

Rice after milk is added and turned to low flame

Once the flame is on low again, allow the milk and rice to cook for about 10 more minutes. Turn the heat off and let it sit for approximatly 5 minutes. At this time, you should have small bowls ready to put the Rizogalo in. Take a laddle, and scoop Rizagolo into the small bowls (do not over flow).