Rizogalo (Greek Rice Pudding)
A classic Greek dessert that makes everyone happy! Easy, quick and tasty!
Ingredients
- 255 ml water
- 45 gr rice for risotto
- a pinch of salt
- 500 ml soy or almond milk
- 3-4 tbsp sugar adjust the amount to your taste
- 2 tbsp cornflour
- ground cinnamon to garnish
Instructions
- Boil the rice with water and salt until it softens and absorbs the water (we left it for 16 minutes - as mentioned on the rice package).
- In a bowl, mix the milk with the cornflour and add it to the rice. Add the sugar and stir often over medium heat until the cream thickens (about 7-8 minutes).
- Remove from the heat and pour into 2-3 bowls. Finally, serve with ground cinnamon for extra aroma and taste!
Notes
- You can soak the rice from the previous day or night.
- If you add the Chios mastiha, put ¼ teaspoon of ground Chios mastiha along with the milk to the pot. You can find it in the form of “small tears” or powder in the mastihashop (they also ship outside of Greece).