Rizogalo

A creamy rice pudding where the grains melt on the tongue. The scent of cinnamon pairs with the richness of reduced whole milk and vanilla.

• Prep time: 5 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 333
• Protein: 8 g
• Carbs: 59 g
• Fat: 7 g

Ingredients

• 100 g White rice ( rinsed )
• 400 ml Mineral water
• 750 ml Whole milk
• 100 g White sugar
• 20 g Corn starch
• 1 piece Vanilla bean ( split and scraped )
• 1 tsp Cinnamon powder ( for garnish )
• 1 pinch Gray sea salt

Instructions

1. Cooking the rice

   In a saucepan, pour the white rice and mineral water with a pinch of grey sea salt. Bring to a boil then lower the heat. Cook until the water is completely absorbed by the rice.

2. Milk infusion

   Add 650 ml of whole milk, white sugar, and the split and scraped vanilla bean. Bring to a simmer. Let it reduce over low heat, stirring regularly to prevent sticking at the bottom.

3. Starch thickening

   Dissolve the cornstarch in the remaining 100 ml of milk. Pour this mixture into the saucepan. Stir continuously until the preparation thickens and coats the spoon.

Chef's tips

• Do not over-rinse the rice; the residual starch helps achieve a creamy texture.
• Rizogalo sets as it cools: stop cooking while it is still slightly liquid.
• Serve with a dusting of cinnamon right off the heat so the aromas release with the warmth.

Storage

Store for 3 days in the refrigerator in individual ramekins, covered with plastic wrap touching the surface to prevent skin formation.