Rice Pudding (Rizogalo)
Rizogalo transports me to my childhood. This version is one I had not seen before but it is as delicious as it could be. In my mind the sprinkling of cinnamon on top is a must.
Ingredients 6
375 ml water
55 g short-grain rice
1 l goat's milk, organic
3 strips lemon peel
80 g caster sugar, superfine
ground cinnamon, to serve
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Method 4
Bring to the boil in a saucepan over a high heat. Add the , reduce the heat to low and cook until all the water has absorbed.
Pour in the and and continue cooking on a low heat, stirring from time to time so the rice does not stick to the bottom of the pot. Add the when the rice is cooked and stir to combine. Cook for a further 2 minutes.
Remove a few tablespoons of the with a slotted spoon and crush to a pulp with a fork then return to the pan – the starch from the rice will act as a thickener.
Remove from the heat, pour into individual bowls and allow to cool at room temperature before serving. Sprinkle some cinnamon on top and enjoy.
Meni Valle's tips
This keeps well in the refrigerator for the next day, and it’s delicious chilled as well.
