Nina's Rizogolo 🇬🇷 Greek Rice Pudding
In case you were wondering what rizagolo means, it's simply named after two key ingredients. Rizi which is rice, and gala which is milk. Pronounced ri-zho-gha-loh.
There are many variations to making rizogolo and I've always stuck to my mother's recipe. It's not hard to make but you do need to keep an eye on the pot and stir well and often, to ensure that the rice and milk don't stick to the bottom and burn. Patience will yield a great result.
- 2 cups water
- 1/2 cup uncooked short grain or aborio rice (do not rinse)
- 4 cups whole milk (I use lactose free as my family are lactose intolerant)
- 3-4 tablespoons white sugar, or to taste
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- In a medium saucepan, bring the water to a boil.
- Add the salt followed by the rice. Wait for rice to absorb all the water.
- Slowly add the milk.
- Stir for 5 mins ensuring the milk does not stick to the bottom of the saucepan. When the milk reaches a boil, reduce the heat to a simmer (lowest temperature possible), and wait until the mixture thickens. Stirring as often as you can to ensure the rice does not stick to the bottom of the pan.
- When the mixture has thickened (about 80 mins or more), add the sugar and vanilla extract.
- Simmer tor a further 5 minutes and keep stirring.
- Plate the rizogolo and then sprinkle with cinnamon and enjoy.
- Refrigerate for a refreshing desert or eat warm the way I love it.