Ryzogalo, also written rizogalo, (pronounced ree-ZOH-ga-lo), is the Greek version of rice pudding.
This dessert is a favourite with my family, not only as a dessert but as a special treat. The end result of this Greek dessert should be more a cream than a “set” pudding, and instead of chilling, try serving it at room temperature.
This recipe is easy and has few ingredients, but it needs pretty constant attention while cooking.
I made a little research about rice puddings and was surprised to find out that rice pudding is a dessert enjoyed by people of different cultures all over the world, and it is made by combining rice with a sweetener and other ingredients often including milk.
Recipes can greatly vary even within a single country. The dessert can be boiled or baked. Different types of puddings vary depending on preparation methods and the ingredients selected.
The following ingredients are regularly found in rice puddings.
Milk: (whole milk, coconut milk, condensed sweetened milk, heavy cream or evaporated milk),
Spices: (nutmeg, cinnamon, ginger, saffron, etc.),
Flavourings: (vanilla, orange, lemon, pistachio, rose water etc.),
Sweetener: (sugar, brown sugar, honey, sweetened condensed milk, fruit or syrups, stevia etc)
Eggs are also included;
Some days back I wrote about Koupepia and memories came back from my school years in Cyprus.
Writing about rice pudding today brought some distant memories during the three years when I used to go to elementary school in London.
I have a lot of good memories during those years and one of them is eating at school.
I remember that we had to drink a bottle of milk in the morning and we also had lunch at school. I can’t remember much about the food we used to eat but the only things I do remember is that we loved mashed potatoes with gravy.
The other thing I loved very much was rice pudding with plumbs, which was more like a thick soup rather than a cream.
Anyway, I remember that they were so tasty that at the end you could not tell if there used to be food on the plate, as we ate it all and the plate looked as if we had licked it 🙂
Now that I think back I can’t remember “rice” in the pudding, so I guess they may have used ground rice.
- ¼ cup short grain, starchy rice or carolina
- 2 cups water to boil rice
- A pinch of salt
- 1 can condensed sweetened milk
- 3 cans water (use the can from the milk) it makes a total of 5 cups of milk
- 100 grams corn flour (starch)
- 10 drops vanilla essence
- 2 egg yolks
- Put the rice and water in a saucepan and bring to boil. Add a pinch of salt, lower the heat and cook until it absorbs all the water (about 15 minutes), stirring frequently.
- Add condensed sweetened milk and stir.
- In the meantime put the yolks, corn flour, vanilla and water in a bowl and whisk until incorporated. Add to the cooked rice and continue stirring until the cream sets.
- Divide into bowls and sprinkle some cinnamon on top.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 205 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 68mg Sodium: 108mg Carbohydrates: 33g Fiber: 2g Sugar: 2g Protein: 6g
Update: 11th December, 2014
I did not add any eggs or vanilla in this recipe as I wanted the flavour of caramel to prevail. In order to make it a little bit darker I added 2 tbsp charoupomelo (carob syrup).
I served it with a dollop of dulce de leche on top or with cocoa powder sprinkled on top.
The classic recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!
You can find many more Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.
This coconut rice pudding is not only vegan but also lactose free and gluten free but equally creamy and delicious as the classic one!
PIN FOR LATER
Kopiaste and Kali Orexi,