Quick & Easy

Greek creamed rice (rizogalo)

Rizogalo is a traditional Greek-style creamed rice pudding that can also be served cole. Often spiced with cinnamon and lemon peel, it is also delicious served topped with nuts and honey.
Greek creamed rice (rizogalo)



1.Combine the milk, sugar and lemon rind in a medium saucepan; bring to the boil, stirring occasionally.
2.Add the cinnamon stick, gradually stir in the rice, then cover the pan. Cook over a low heat, stirring occasionally, for about 40 minutes or until the rice is tender. Remove cinnamon stick and lemon peel.
3.Meanwhile, blend the cornflour and extra milk in a small bowl to a smooth paste; stir in the egg yolks. Pour a little of the hot milk mixture onto the egg mixture.
4.Pour egg mixture into rice, stirring over a low heat until the mixture thickens. Stir in the vanilla.
5.Pour into individual bowls or glasses and sprinkle with walnuts, the cinnamon sugar and honey. Serve warm or cooled.

This recipe can be made a day ahead. Not suitable to freeze. Suitable to microwave.


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