Greek Rizogalo
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup short-grain rice (sushi or Arborio)
- 4cups whole milk
- 1cup sugar
- 2two-inch pieces of lemon peel
- Ground cinnamon, for sprinkling
Nutritional analysis per serving (4 servings)
521 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 101 grams carbohydrates; 1 gram dietary fiber; 62 grams sugars; 11 grams protein; 106 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large saucepan (4 to 6 quarts), combine the rice and 4 cups water. Bring to a boil, and then lower heat and simmer 10 minutes.
- Step 2
Add milk, sugar and lemon peel. Bring back to a boil, stirring frequently. Lower heat, continuing to stir, so milk simmers vigorously without bubbling over. Simmer until the liquid is reduced and thickened to a creamy consistency that will coat the back of a spoon, 10 to 15 minutes. Stir frequently to keep rice from sticking to bottom of pan.
- Step 3
Discard lemon peel. Spoon equal amounts of rice into four serving bowls, and let sit for a minute. Sprinkle with cinnamon, and serve.
Private Notes
Comments
I seek out Rizogalo everywhere I go in Greece, and rice pudding everywhere else I go. It has been a favorite treat since childhood. Far and away, this recipe completely nails the best version of Rizogalo in my book. Not liquidy, perfectly viscous, and not overly sweet. I load on the cinnamon for serving! I used a Dutch oven the first time I made this, and it executed perfectly.
One of the world's greatest snacks. Eat it warm or cold. Just never forget the cinnamon.