Ryzogalo (Rice-Pudding)

Ryzogalo (Rice-Pudding)

Monday, June 2, 2014

Ingredients (makes 6 individual ramekins)

1/3 cup uncooked short grain rice

2 cups water

3 ½ cups full fat milk

Zest of one large orange

½ cup light brown sugar

2 tablespoons corn flour

1 tablespoon ground cinnamon, to sprinkle

Method

In a medium saucepan, boil the rice with the water until the water has evaporated (approximately 10

minutes).

Add the 3 cups milk and simmer for another 15 minutes, while stirring continuously. 

Add the sugar and zest, while continuing to stir.

In the meantime, dilute the cornflour with the remaining milk and add this to the saucepanas well. 

Simmer for another 10-12 minutes, until thickened. Remove from the heat and pour into the

individual ramekins.

Allow to set in the fridge for at least 3 hours. 

Serve sprinkled with cinnamon.

Source: Visitgreece