It is moving into Autumn. The other day a friend asked whether I was enjoying the cold weather. My answer? I must be. I am cooking rice pudding.
We have been making this for a long time. It was first cooked in my kitchen in 2003, by my Greek friend, Lia who was staying with me at that time. It was a great hit. This time, I added a vanilla bean and, at the last minute, a very small sprig of rosemary. These adjustments are optional but make a lovely difference.
You might also like to try Sweet Mung Dal and Rice Kitcheri, or a Baked Rice Pudding. Or you could try the Indian version of rice pudding, Bengali Rice Kheer. All of our Dessert recipes are here and here. Find inspiration in our Autumn collection here and here.
Rizogalo | Greek Rice Pudding
Source : from Lia, with a few twists.
Prep time: 10 mins
Cooking time: 30 – 45 mins
Serves: 3 – 6 people, depending how you use it
1 litre milk
75 g jaggery or castor sugar
5cm piece orange rind
0.25 vanilla bean (optional)
1 small tip of rosemary sprig (optional)
100 g short grain rice
1 Tblspn custard powder
0.25 cup milk, extra
Combine milk, sugar and orange rind in pan. If using the vanilla bean, split it in two lengthwise and scrape the seeds into the milk. Add the bean to the milk with the tip of the rosemary sprig if using.
Stir the milk constantly over heat without boiling, until sugar is dissolved. Then bring to the boil, add rice and simmer uncovered for 30 – 40 minutes or until rice is tender. Stir occasionally.
Remove rind, vanilla bean pod and rosemary sprig. Stir in custard powder blended with the extra milk and stir over heat until mixture boils and thickens.
Pour mixture into serving bowls and sprinkle liberally with cinnamon. Serve hot, warm or cold.