Rizogalo Recipe

Prepare the Rice

Rinse the short-grain rice under cold water until the water runs clear. This removes excess starch.

Cook the Rice

In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed.

Make the Pudding

Add the milk, sugar, vanilla extract, cinnamon stick, and a pinch of salt to the cooked rice. Stir well and bring to a gentle simmer over medium heat. Cook for about 20-25 minutes, stirring frequently, until the mixture thickens and the rice is creamy.

Finishing Touches

Remove the cinnamon stick and pour the rice pudding into serving bowls. Sprinkle with ground cinnamon and add chopped nuts if desired. Let it cool slightly before serving, or refrigerate for a chilled option.