Rizogalo – Greek Rice Pudding

Rizogalo – Greek Rice Pudding

Serves: 4 people
Preparation Time: 5 minutes
Cooking Time: 30-35 minutes
Season: All year round

The word rice derives from the Greek ὄρυζα (oruza), Rice originates in Asia. From China across to ancient Greece, from Persia to Africa, rice migrated across the continents and around the world. It is said that it was brought to Greece about 300 BC by the armies of Alexander the Great.  Rice has been known since Ancient times in Greece as a cure for diseases of the digestive tract since the time of Theophrastus (370-285 BC).  The Greeks embraced rice and it features in many recipes including stuffed vegetables (gemista), pilafi, dolmades, avgolemono soup and off course rizogalo. Rizogalo is a traditional Greek rice pudding dessert.

Ingredients

• ½ cup medium grain or aborio rice
• 4 cups milk
• 4-5 tablespoons castor sugar
• ½ cup currants or sultanas
• Cinnamon to garnish
• Honey to garnish

Method

1. Place the milk and sugar in a saucepan and stir on moderate heat. Bring to a simmer. Reduce heat to a low simmer and add the rice and currants or sultanas
2. Continue to stir regularly until the mixture becomes almost thick and creamy and the rice is cooked. This will take approximately 30-35 minutes
3. When the rizogalo has cooked place it in some serving bowls. Let it cool down slightly and then sprinkle some cinnamon and honey over the tops
4. Serve whilst still warm

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