Greek Rice Pudding
Ingredients
- 100 gWhite rice (rinsed)
- 400 mlMineral water
- 750 mlWhole milk
- 100 gWhite sugar
- 20 gCorn starch
- 1 pcVanilla bean (split and scraped)
- 1 tspCinnamon powder (for garnish)
- 1 pinchGray sea salt
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for 3 days in the refrigerator in individual ramekins, covered with plastic wrap touching the surface to prevent skin formation.
