Rizogalo (Rice Pudding) is a traditional Cypriot recipe for a classic boiled rice pudding cooked in sweetened milk flavoured with cinnamon and thickened with egg yolks that's traditionally served chilled. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Rice Pudding (Rizogalo).
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Rizogalo (Rice Pudding): Classic Cypriot recipe for a boiled rice pudding cooked in sweetened milk flavoured with cinnamon and thickened with egg yolks that's traditionally served chilled, shown served topped with fruit and crumbled, dried, rose petals.
Place the rice in a sieve and wash thoroughly under cold, running, water. Turn the rice into a saucepan, add the water and bring to a boil. Cook for 10 minutes, stirring frequently, then add the milk.
When the mixture begins to boil stir in the sugar. Mix the cornflour with 2 tbsp water to form a smooth slurry then beat in the egg yolks and vanilla powder.
Whisk in a ladleful of the hot milk to temper the egg mixture then gradually whisk back into the saucepan, stirring constantly with a wooden spoon.
Bring to a simmer and cook gently for about 3 minutes. Take off the heat then divide between small bowls.
Sprinkle the surface with cinnamon then allow to cool and chill in the refrigerator for at least 40 minutes before serving.
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