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Rizogalo (Rice Pudding)
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).
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
4
Rating: 
Tags : Spice RecipesMilk RecipesCyprus Recipes
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.
Ingredients:
1l fresh milk
100g rice
300g sugar
1 tbsp cornflour (cornstarch)
2 egg yolks
500ml water
1 tbsp ground cinnamon
1/2 tsp vanilla powder
Method:
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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