Rizogalo (rice Pudding) Recipe

Inspired by Cafeneo

Time40m

Serves4

Make Rizogalo (rice Pudding) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Rinsing the Rice
Begin by rinsing 1 cup of rice under cold water until the water runs clear. This helps to remove excess starch.
2
Cooking the Rice
In a medium saucepan, combine the rinsed rice and 4 cups of milk. Bring the mixture to a boil over medium-high heat.
3
Simmering
Once boiling, reduce the heat to low, add a pinch of salt and the cinnamon stick. Cover the pot and let it simmer for about 20 minutes, stirring occasionally to prevent sticking.
4
Adding Sugar and Vanilla
After 20 minutes, remove the cinnamon stick. Stir in 3 tablespoons of sugar and 1 teaspoon of vanilla extract. Continue to cook for another 10 minutes, stirring frequently until the pudding thickens to your desired consistency.

5
Cooling
Once the pudding is thickened, remove from heat and allow it to cool slightly. You can serve it warm or chill it in the refrigerator for a couple of hours.
6
Garnishing
Before serving, sprinkle with ground cinnamon, and if desired, add chopped nuts and raisins on top for extra flavor and texture.