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visitgreece.blog.gr

Ryzogalo

(Rice-Pudding)

Ingredients (makes 6 individual ramekins)

1/3 cup uncooked short grain rice
2 cups water
3 ½ cups full fat milk
Zest of one large orange
½ cup light brown sugar
2 tablespoons corn flour
1 tablespoon ground cinnamon, to sprinkle

 

Method
In a medium saucepan, boil the rice with the water until the water has evaporated (approximately 10
minutes).
Add the 3 cups milk and simmer for another 15 minutes, while stirring continuously. 
Add the sugar and zest, while continuing to stir.
In the meantime, dilute the cornflour with the remaining milk and add this to the saucepanas well. 
Simmer for another 10-12 minutes, until thickened. Remove from the heat and pour into the
individual ramekins.
Allow to set in the fridge for at least 3 hours. 
Serve sprinkled with cinnamon.

 

Source: "Sweets & Treats from the kittchen of the Poseidonion Grand Hotel"

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