Happy Rice Pudding Day!
Ρυζόγαλο (Rizogalo) is a traditional Greek style rice pudding flavoured with vanilla and cinnamon. Rizogalo literally translates to RICEMILK - rizo is rice and galo is milk in Greek.
We all have familiar smells which bring us right back to our childhood. For both Yianni & myself, Rizogalo is one of them. It was a favourite after school treat of creamy rice topped with a thin dusting of cinnamon.
I think that is possibly why cinnamon is one of my favourite spices. That aroma brings me back to my childhood.
There are two variations when making rizogalo. I can remember my mum making rizogalo without egg. Yianni remembers that his mother made rizogalo with egg.
Today, I'm making bother versions. Yes you read correctly. Two versions!!
The recipe that I always make, which is quicker and you don't have the risk of curdling the egg yolks, is the one that I remember from my mum.
My tips to making the creamiest and tastiest rizogalo (and my general food philosophy) are:
There is no place for low fat ingredients
Source your ingredients seasonally and locally
If you can't source local produce then be sure to purchase the best quality ingredients that you can afford.
Extract vs Essence - I always use vanilla extract, or if I am feeling super indulgent...vanilla pods! Extract - is a natural product using the vanilla pod soaked in ethyl alcohol & water Essence - is a completely synthetic & chemically produced flavouring
Remember, we're making a treat, not an everyday dish! We need to savour the flavour!!😊
I've tried my best to write down the quantities because my mother, and all of her generation, literally did all of their cooking without the measuring cups & spoons that we have available to us today.
And when they say that they are using a "tea cup" well how many variations & sizes of tea cups are there out there, or a "soup spoon" again these differ as well.
1 cup water
1/2 cup rice (I use arborio but you can also use medium grain)
3 cups full cream milk
+ extra 3 Tbspn of milk to be used with cornflour
1/3 cup caster sugar
1 tspn vanilla extract
1 1/2 Tbsn cornflour
Place the water and rice in a saucepan.
Bring to a simmer, stirring occasionally. Do not cover the saucepan.
Simmer until all of the water has evaporated.
Pour in the 3 cups of milk and bring to a simmer again.
Stir in the sugar and vanilla extract until well combined and bring back to a simmer.
In a small bowl, mix together the extra milk and the cornflour to create a slurry.
Pour the cornflour mixture into the pot and stir very well.
Keep stirring until the rizogalo thickens.
Take off heat and divide into serving bowls (depending on the size of your bowl, depends on the servings)
Sprinkle with ground cinnamon.
Serve warm, at room temperature or cold.
Make this recipe and please tag us in by using the hashtag #letseatms
Let's Eat! - A Collection of Family Recipes is creating a cookbook which will be released in 2021.
In the meantime we will be posting dishes to raise awareness, practice recipes and of course to tempt your appetite 😉
If you would like this recipe and would like to support our cause, we ask you for a grateful donation to our official MS Fundraising page
Thank you so much.
Let's Eat! Fundraising Team
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