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.