Rosotto is a vegan rice pudding made with rice flour and rose cordial. I named this pudding rosotto (playing with the name risotto) because roz in Greek means pink.
I must be the person who has made the most rice puddings in the world!
Here are a few:
This time I decided to make a vegan Ryzogalo, with coconut milk. It is also gluten-free and lactose free.
I recently bought rice flour which I am falling in love with its flavour, so I used some which added to the taste but also speeded up the setting time of the pudding.
I did not want to make the traditional flavour with cinnamon and made it with Triantafyllo (rose syrup), which I bring from Cyprus every time I visit.
This, together with the rose water, also added to the flavour with a wonderful aroma but also made the pudding beautiful giving it a pink colour and lovely aroma.
If you cannot find rose cordial and still want to make it pink, you can give it a different flavour by adding homemade pomegranate syrup or molasses or grenadine.
- 100 grams short grain starchy rice such as Carolina or glace or other starchy rice suitable for rice puddings
- 2 cups coconut cream
- 6 1/2 cups water
- 200 grams sugar
- 2 tablespoons rose water
- ¼ cup rose cordial
- 2 tbsp rice flour
Dissolve the rice flour with 1 cup water.
Put the rice, sugar, remaining water and milk in a saucepan and bring to boil and then lower the heat and cook about 45 minutes, stirring frequently.
Add the dissolved rice flour and mix.
When it starts thickening add the rose water and rose cordial and mix until it sets.
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Kopiaste and Kali Orexi!