Rizogalo (Greek Rice Pudding)
Rizogalo is Greek rice pudding flavored with the zest of lemon and orange. This pudding can be served hot or cold; for breakfast or as a dessert. If you want lemon and orange zest in the pudding, grate them instead of adding slices of the rind that would later be removed.
Ingredients
- 2 1/4 cups whole milk
- 2 cups heavy cream
- 1/2 cup aborio or basmati rice
- 1 cinnamon stick
- 2” slice lemon rind
- 2” slice orange rind
- 1/4 cup water
- 1 tbsp cornstarch
- 3 tbsp sugar
- 1 tsp vanilla extract
Instructions
- Whisk together the milk, cream, rice, cinnamon stick, lemon and orange rind in a pot over low heat for 3 minutes to keep the rice from sticking to the bottom. Whisk every 5 minutes after that for 30 minutes.
- Mix the water and cornstarch together to make a slurry. Whisk into the rice pudding. Turn off the heat.
- Remove the cinnamon stick, lemon, and orange peel. Stir in the sugar and vanilla extract.
