Rizogalo Recipe Type : Dessert Cuisine: Greek Author: Eleni Saltas Prep time: 10 mins Cook time: 90 mins Total time: 1 hour 40 mins Serves: 6-8 bowls Rizogalo is a creamy dessert that will warm your belly. It's the perfect treat for you and guests.
  • 11 cups whole milk
  • 1 cup rice (I prefer a long grain rice or Arborio)
  • 1 cup sugar
  • ½ cup butter
  • 4 teaspoons vanilla
  • 2 eggs, separated
  • Ground cinnamon for serving
  1. In a deep saucepan add milk, rice, sugar, and butter. Bring mixture to a boil, being sure to stir constantly from the bottom to avoid scorching.
  2. Reduce the heat and continue to cook at a medium simmer, uncovered, until the rice is soft (about 1 hour to 90 minutes). The mixture will thicken. Occasionally stir throughout this period.
  3. When the rice is fully cooked, remove from the heat and stir in vanilla.
  4. Beat the egg whites until stiff, then fold in the yolks. Slowly add half a cup of the rice mixture into the eggs, continually stirring. This will avoid them cooking into scrambled eggs when added to pudding.
  5. Now, carefully add the egg mixture into the hot pudding and blend together.
  6. You can enjoy rizogalo either warm or cold. Cold leftovers are the best.
  7. Dust with a generous amount of cinnamon on top before serving.
Recipe by Eleni Saltas at https://elenisaltas.com/2016/08/11/chapter-sixteen-rizogolo/