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Rizogalo (=milkrice) or rice pudding is a traditional Greek sweet treat made with rice and milk. It is a thick, creamy pudding topped with lots of cinnamon and can be served hot in winter and chilled in summer. It is cheap, easy to make and requires few ingredients. The funny thing is that I had never tried it until I made my own! Being a 33 year-old Greek and never having tried rizogalo is a strange thing! Anyway my husband recently asked me to make him some, so I couldn’t say no! I admit that I really liked it and from now on I am going to make it often! Oh well you live and learn!
Happy Sunday everyone!
Ingredients (serves 3):
1/4 cup rice for soups
1 cup water
2,5 cups rice milk
1/4 cup brown sugar
1 tsp vanilla extract
1,5 Tbsp vanilla flavoured pudding
In a saucepan cook rice in water over medium heat until water is evaporated. At the same time cook rice milk with sugar over medium heat as well. When milk comes to a boil, pour it in the saucepan with the rice (as long as water is evaporated), add vanilla extract, stir and let cook for about 15 minutes on medium heat. Stir often. Dissolve vanilla flavoured pudding in 1/2 cup of milk. Pour this mixture in the above mentioned saucepan, stir and when it starts to thicken remove from heat. Empty pudding in 3 bowls. Top with cinammon. Allow to cool. Enjoy!(If you like chocolate, you could use chocolate flavoured pudding.)