Rizogalo - rice pudding

Rizogalo - rice pudding

As much as I love eating this sweet, I tend to make it when I have too much milk leftover about to expire. 


150g arborio rice, 2/3 cup washed and strained

500mL warm water, 2 cups

1L full fat milk, divided

3 tbs corn flour, 30g

100g caster sugar, 1/2 cup

1 tbs rosewater

cinnamon for serving


Add the water and rice in a small pot. 

Bring it to a boil then simmer for 13-15min until the rice has absorbed most of the water. 

Add the cornflour and ¼ cup of the milk in a small bowl, whisk and set it aside. 

Pour the remaining milk into the pot, bring it to a gentle boil (increasing the heat slowly) and then simmer for 20-25min (low heat). 

Remove any foam that may form using a slotted spoon.

After that time add the sugar and cornflour mixture you put aside before. 

Continue stirring for a further 2-3 min, until it all thickens and is well combined. 

Take the pot off the heat and stir in the rosewater.

Use a ladle to pour the rice pudding into small bowls or a larger container. 

Allow the pudding to cool down and then place it in the fridge for 2-3 hours to set or you can enjoy it warm. 

Before serving dust some ground cinnamon on top.